Midori Melon Mojito Cupcakes Recipes

MIDORI MELON MOJITO CUPCAKES

Midori Melon Mojito Cupcakes image

Make and share this Midori Melon Mojito Cupcakes recipe from Food.com.

Provided by AmandaInOz

Categories Dessert

Time 45m

Yield 16 cupcakes

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mint leaf, loosely packed
3/4 cup whole milk, hot
1/4 lb unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 limes, grated zest of
1/2 teaspoon vanilla extract
1 teaspoon rum
1 1/2 cups heavy whipping cream
3 teaspoons Midori melon liqueur
2 tablespoons granulated sugar

Steps:

Preheat to 350°F.
Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

Nutrition Facts : Calories 245.3, Fat 15.1, SaturatedFat 9.2, Cholesterol 73.4, Sodium 107.6, Carbohydrate 25.3, Fiber 0.6, Sugar 14.9, Protein 3

MIDORI MELON MOJITO

Midori Melon Mojito image

Make and share this Midori Melon Mojito recipe from Food.com.

Provided by Thea

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

3/4 ounce Midori melon liqueur
1 1/2 ounces appleton rum
12 mint leaves
1/2 lime
2 tablespoons simple syrup or 4 teaspoons sugar
club soda

Steps:

Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.

MOJITO CUPCAKE

Mojito Cupcake image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 21

Ingredients

1/2 cup buttermilk
1/2 teaspoon mint extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, at room temperature
2 eggs, at room temperature
2 tablespoons white rum
1/4 teaspoon vanilla extract
Zest and juice of 1 1/2 limes
1 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup white rum
1/8 teaspoon mint extract
Zest of 1 lime
5 cups confectioners' sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 tablespoons white rum
1 1/2 tablespoons lime juice
1/8 teaspoon fine salt

Steps:

For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
Combine the buttermilk and the mint extract in a bowl and set aside. In a medium bowl, sift together the flour, baking powder and salt and set aside.
Using a stand mixer on medium-high speed, beat the granulated sugar and butter together until pale, light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition; scrape down the sides of the bowl. Add the rum, vanilla and lime zest and juice and mix until combined. Add the dry ingredients and buttermilk mixture in alternating batches and mix until just combined.
Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Cool the cupcakes on a cooling rack for 5 to 10 minutes.
For the mojito syrup: In a small saucepan, combine the granulated sugar, butter and 1/4 cup water over medium-high heat. Bring the mixture to a boil and cook, stirring often, until the butter is melted and the sugar is dissolved. Off heat, carefully add the rum and mix until incorporated. Add the mint extract and lime zest and mix until combined.
For the frosting: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the rum, lime juice and salt and mix on medium-high speed until incorporated and fluffy.
To assemble: Brush the mojito syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to cool completely and absorb the syrup before topping with the frosting.

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