Mojito Cupcakes

photos by Jeff Sweeney

photos by Jeff Sweeney

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Baking with Booze
by Nicole Watts
 
After scouring the internet in search of a mojito cupcake recipe, I decided to make two versions: a “from scratch” recipe from BrownEyedBaker.com and an improv version using a cake mix. I called on several friends to compare the two cupcakes.
 
The majority preferred the improv cake, saying it was a cupcake that tasted like a mojito whereas the BrownEyedBaker.com’s cupcake was more like a mojito in cupcake form.
 
So, if you want a dense cake that tastes more like a mojito than a cupcake, you can find that recipe here: http://www.browneyedbaker.com/2012/06/07/mojito-cupcakes-recipe/. A word of warning, she’s not kidding when she says the batter will look curdled. I was in a panic at least twice while mixing the batter. I also found the “steeping mint in buttermilk” process to be extremely stressful.
 
If you want an easy cupcake that is sweet and fun with a little mojito kick, read on.
 
For the cupcakes
Ingredients:
1 box of white cake mix (Pilsbury Moist Supreme)
3 eggs
1/3 cup oil
1/8 tsp peppermint extract
1 Tablespoon lime zest
 
½ cup white rum (I used Clearheart)
¼ fresh lime juice (2- 3 limes)
Ice (2 or 3 ice cubes)
9 Mint leaves
**cocktail shaker
You may also need up to ¼ cup water
 
 
Directions:
1.      Preheat the oven to 350.
2.      Line your cupcake pans with cupcake papers.
3.      Add mint leaves to cocktail shaker and bruise them with the handle of a wooden spoon.
4.      Add rum, lime juice, and ice to the cocktail shaker.
5.      Shake for about a minute.
6.      Strain contents into a one cup measuring cup.(Some of the pieces of mint leaves made it past the strainer, but I don’t think it bothered anyone.)
7.      Add enough water to make the liquid total 1 cup. (this may not be necessary)
8.      Combine cake mix, eggs, oil, peppermint extract, lime zest and rum mixture in a bowl.
9.      Beat on medium speed for about 2 minutes.
10.  Fill cupcake papers 2/3 full.
11.  Bake for 15 minutes.
 
 
For the frosting:
1 cup (2 sticks) unsalted butter at room temperature
2 pounds powdered sugar
¼ cup lime juice (2- 3 limes)
¼ cup white rum
24 mint leaves for garnish
 
1.      Mix butter in mixer until creamy.
2.      Slowly add powdered sugar, alternating with lime juice and rum, adding 1/8 cup of liquid at a time.
3.      Mix until blended.
4.      Pipe frosting onto cupcakes once they have cooled.
5.      Garnish with a mint leaf.
 
Before our mojito cupcakes, we enjoyed a Cuban themed dinner of black bean soup, avocado salad and ropa vieja. The cupcakes were paired with a round of mojitos and cigars.
 
http://www.foodandwine.com/recipes/black-bean-soup-with-crispy-tortillas
http://www.foodandwine.com/recipes/avocado-and-onion-salad
http://www.foodandwine.com/recipes/slow-cooker-ropa-vieja
http://www.foodandwine.com/recipes/mojito-cocktails-2012

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Source: http://peorialife.com/monthly-articles/201...