How to make mojito cupcakes with rum and mint
Recipe for 9 delicious cupcakes with rum and mint
14
STEPS
INGREDIENTS
Ingrediens needed for the batter
First step: Making the mixture of buttermilk and mint leaves. It looks strange and smells weird, but in the cupcake; it is just perfect!
Add the mint leaves to a mortar and bruise them for a bit
Add the buttermilk and the mint leaves to a small pan and warm until just starting to steam. Then remove from the heat and cover. Leave it like that for around 15 minutes
This is the buttermilk and mint leaves after around 15 minutes
After around 15 minutes; strain the milk into a bowl using a fine mesh sieve. The milk may appear clumpy, but it will come back together
Press on any milk solids and mint leaves to extract all the liquid
After straining: The clear liquid in the bowl and the clumps in the strainer
Now it is time to make the batter!
Mix flour and baking powder together in a separate bowl
Add butter and sugar to a bowl
Beat together until light and fluffy
Add the egg and mix together
Add lime zest and juice, rum and a couple drops of vanilla extract
Mix it together
Add flour and buttermilk and mix it together
Until it looks like this
Line a standard muffin tin with paper liners
Add the batter to the muffin tin
Like this
Bake for approximately 25 minutes at 162 Degrees or until just slightly golden and a tooth pick comes out clean
While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm until the rum is heated through. Remove the pan from the heat and cover
The cupcakes after 25 minutes in the oven
Brush the cupcakes with the mint-infused rum
Ingrediens for the frosting
Whip butter untill soft
Add icing sugar, lime juice and rum and whip together
Add to a piping bag
Ready for frosting the cupcakes!
When the cupcakes are cold: frost them any way you want to (you can add a lot more frosting than I have done here!)
Ready to eat!
- For the batter:
- 60.0ml Buttermilk
- 1.0 small mint plant (leaves from this)
- 96.0g Flour
- 3/4tsp Baking powder
- 50.0g Butter
- 100.0g Sugar
- 1.0 Egg
- 1.0 Lime
- 1.0Tbsp Rum
- A few drops of vanilla extract
- For the mint-infused rum:
- 2.0 Rum
- 1.0 Sprig of mint (leaves from this)
- For the frosting:
- 170.0g Butter
- 250.0g Icing sugar
- 1.0Tbsp Rum
- 3/4Tbsp Lime juice
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