Mojito Cupcakes Recipes

MOJITO CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
• Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
• Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

MOJITO CUPCAKES

Steps:

• Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.
• While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
• Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
• Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)
• Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
• Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
• While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.
• Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.
• To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.

MOJITO CUPCAKES RECIPE

Steps:

• Preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tray with 12 cases.
• Cream the butter and sugar together until pale and fluffy. Add the eggs and beat again.
• Add the vanilla extract, lime zest and juice and beat. Don't worry if the batter splits it will come back when you add the flour. Add the mint then 1/3 of the flour and buttermilk, beat together then add the another third then the other, beating in between each addition until just combined and smooth.
• Add to the paper cases and bake for 35 minutes. Remove from the oven and cool in the tin for 10 minutes before cooling on a wire rack.
• To make the syrup: add all the ingredients to a small pan and simmer until all the sugar has dissolved and leave to cool slightly. When the cupcakes are cool, make holes in the cupcakes by pushing a cocktail stick down into the cakes, don't push all the way down though as the syrup could make the papers peel. Spoon one teaspoon of syrup onto the holes on each cake.
• To make the frosting: add all the ingredients into a large bowl and mix until smooth. Don't overbeat the icing or it will become runny. Add to a large piping bag (no need for a nozzle - just snip off the end if needs be) and pipe a plain swirl on the top. Decorate the cakes with sprigs of mint and lime zest.