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
1 box of white cake mix (Pilsbury Moist Supreme)
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
You may also need up to ¼ cup water
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.
Baking with Booze