Mojito Cupcakes

‘A cocktail in a cake’. 

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Love mojitos? Can’t resist a cupcake? Then these mojito cupcakes are for you.

Whilst on holiday I visited Cacao Sweets & Treats in Grayslake, Illinois and came across the concept of alcoholic cupcakes. (www.cacaosweetsandtreats.com) They were so good that I decided to bake a batch myself! They really do taste like a real mojito, and make a perfect dessert!

Overall preparation time : 50 minutes

Ingredients:

For the Cupcakes:

  • 115ml buttermilk
  • 115g mint leaves, bruised
  • 350g all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 115g unsalted butter
  • 235g granulated sugar
  • 2 eggs
  • Zest and juice of 1.5 limes
  • 2 tablespoons white rum
  • 0.25 teaspoons vanilla extract

To brush the cupcakes:

  • 2 tablespoons white rum
  • 2 sprigs fresh mint

For the icing:

  • 150g unsalted butter
  • 400g icing sugar
  • 1.5 tablespoons lime juice
  • 3 tablespoons white rum

Method:

  • Preheat the oven to Gas Mark 3 and line a cupcake tin with paper cases
  • Bruise the mint leaves through tapping the leaves 10 – 15 times with the back of a spoon
  • Place the buttermilk and mint leaves (for the cakes) in a saucepan over a low heat and warm until the mixture starts to steam, but do not simmer.  Remove from the heat and cover.  Leave to steep for 30 minutes then strain the mixture into a bowl using a sieve.  Make sure to press on any buttermilk solids and mint leaves to extract as much liquid as possible.

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  • In a large bowl, beat the butter and sugar together until light and fluffy.  Add the eggs one at a time and beat thoroughly. (I would recommend using an electric mixture on medium-high speed!)
  • Add the lime zest, lime juice, vanilla extract and rum.  Mix until combined.  Add the flour, baking powder and salt to this bowl and then the buttermilk mixture.

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  • Place the batter in the paper cases and bake for 25 minutes, until golden.
  • While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over a low heat and remove as soon as the mixture starts to simmer.  Steep until ready to use.
  • Remove the cupcakes from the oven and cool for 5 to 10 minutes.
  • Brush the tops of the cupcakes with the mint-infused rum.
  • To make the icing, whip the butter and the icing sugar until incorporated.  Add the lime juice and rum.
  • Frost the cupcakes and garnish with a lime wedge and mini-umbrella.  Enjoy!

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