Difference between revisions of "Mojito Cupcakes"
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(Mojito cupcake recipe buut without images for right now...) |
(Undo revision 13212 by Epynevadyr (Talk) - Reverse vandalism) |
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[[Category:Desserts]] [[Category:Cake]] [[Category:Baking]] [[Category:Alcohol]] | [[Category:Desserts]] [[Category:Cake]] [[Category:Baking]] [[Category:Alcohol]] | ||
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===Method=== | ===Method=== | ||
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* Preheat your oven to 350F or 180C. | * Preheat your oven to 350F or 180C. | ||
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* Mix all the dry stuff together in a big bowl. | * Mix all the dry stuff together in a big bowl. | ||
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* Melt the butter in the microwave and add the beaten egg to it. | * Melt the butter in the microwave and add the beaten egg to it. | ||
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* Add that to the dry ingredients, stirring in the milk and rum until smooth. | * Add that to the dry ingredients, stirring in the milk and rum until smooth. | ||
| − | [ | + | [[image:Mojito_cupcakes_-_9.jpg]] |
* Zest an entire lime, add half the zest to the bowl, and squeeze in half of the lime as well (keep the other half and its zest for the icing!). | * Zest an entire lime, add half the zest to the bowl, and squeeze in half of the lime as well (keep the other half and its zest for the icing!). | ||
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* Finely chop your fresh mint, and add that to the batter, mixing well. | * Finely chop your fresh mint, and add that to the batter, mixing well. | ||
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* Split the batter between 12 lined cupcake wrappers. | * Split the batter between 12 lined cupcake wrappers. | ||
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* Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongey to the touch). | * Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongey to the touch). | ||
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* When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them! | * When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them! | ||
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* Mix the butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate. | * Mix the butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate. | ||
| − | [ | + | [[image:Mojito_cupcakes_-_13.jpg]] |
* Smear onto the tops of the cupcakes and add a sprig of mint on each to garnish. Et voila! | * Smear onto the tops of the cupcakes and add a sprig of mint on each to garnish. Et voila! | ||
| − | [ | + | [[image:Mojito_cupcakes_-_15.jpg]] |
| − | [ | + | [[image:Mojito_cupcakes_-_16.jpg]] |
Latest revision as of 15:03, 18 November 2010
I've made these twice now for friends and they've gone down extremely well both times. You get all the flavours of a mojito (by far my favourite mixed drink!) but in a handy, socially-acceptable cupcake form! What could be better??
Cake[edit]
Ingredients[edit]
- 1/2c sugar
- 1 1/2c flour
- 1/4 tsp salt
- 2 tsp baking powder
- zest and juice of 1/2 a lime
- handful of fresh mint.
- 1 shot spiced or dark rum (if you've only got white rum, use brown or muscavado sugar above)
- 1/4c melted butter
- 1 beaten egg
- 1c milk (milk past its date preferred)
Method[edit]
- Preheat your oven to 350F or 180C.
- Mix all the dry stuff together in a big bowl.
- Melt the butter in the microwave and add the beaten egg to it.
- Add that to the dry ingredients, stirring in the milk and rum until smooth.
- Zest an entire lime, add half the zest to the bowl, and squeeze in half of the lime as well (keep the other half and its zest for the icing!).
- Finely chop your fresh mint, and add that to the batter, mixing well.
- Split the batter between 12 lined cupcake wrappers.
- Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongey to the touch).
- When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them!
Icing[edit]
Ingredients[edit]
- 1 1/2c powdered (icing) sugar (or more, depending on rum amount)
- 3 T butter, softened
- zest and juice of half a lime
- half shot of spiced or dark rum (or more or less to taste)
- 12 sprigs of mint garnish (optional)
Method[edit]
- Mix the butter and sugar together in a bowl until smooth. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.
- Smear onto the tops of the cupcakes and add a sprig of mint on each to garnish. Et voila!
