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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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YOU ARE ONLY ALLOWED TO TASTE IF THERE IS ENOUGH RUM TWICE!You get all the flavors of a Mojito (by far my favorite mixed drink!) but in a handy, socially-acceptable cupcake form! What could be better?? Ingredients:
mojito cake |
- 1/2 cup sugar |
- 1 1/2 cups 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) |
- 1/4 cup melted butter |
- 1 beaten egg |
- 1 cup milk (milk past its date preferred) |
mojito icing |
- 1 1/2 cups 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) |
Directions:
1. Preheat your oven to 350F
2. Mix all the dry ingredirnts together in a big bowl.
3. Melt the butter in the microwave and add the beaten egg to it.
4. Add that to the dry ingredients, stirring in the milk and rum until smooth.
5. Zest an entire lime, add half the zest to the bowl.
6. Squeeze in half of the lime as well (keep the other half and its zest for the icing!).
7. Finely chop your fresh mint, and add that to the batter, mixing well.
8. Split the batter between 12 lined cupcake wrappers.
9. Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch).
10. When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them!
11. Mojito Icing:
12. Mix the butter and sugar together in a bowl until smooth.
13. Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary).
14. Taste to see if it needs more rum, and add as appropriate.
15. I use a flat knife to spread the icing onto the tops of the mojito cupcakes because a spatula is just too big.
16. Then add a sprig of mint on each to garnish.
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