Mojito Cupcakes! Summer, Sun, and Yum!

It’s June! Is it safe to say that summer has arrived? If you live in Chicago no, but I am going with it. Summer brings bright sun-filled days, outdoor activities, like dining and drinking outside. You do know that is considered an outdoor activity in Chicago, just like hiking or biking is to Colorado, drinking and eating is to Chicago! Oh, and my birthday, which is the end of the summer but still, Summer brings all the best things!

Speaking of eating and drinking, I created a combo, eat your drink with my Mojito Cupcake! Super light, refreshing and delicious! Truth be told, I am not a fan of the mojito as a drink, but man, in cupcake form, there is no eating responsibly with these babies. They are perfect for summer bashes, graduation parties, showers, girl’s night, boys night, any night, you get me, they are just good.

June brings the excitement of summer and vacations and the old days of no school. Unfortunately, as an adult, I don’t get my summers off, but still, some of the same excitement exists! Something about the sounds, smell and tastes of summer. Makes us all happier. I love creating dishes that elicit feelings of nostalgia, fun and good times. What’s more of a good time than sitting on a patio, roof or deck with a drink in your hand and the sun on your back? I’ll tell you, a drink in your hand, the sun on your back and a cupcake in your mouth!

These are light and bright. You truly get the whole mojito thing! There is the brightness from the lime, fresh hint of mint and the light as air crumb really take you away. So, sit back, relax, listen to the crickets or sirens of summer and let there be cake…cupcakes that is!

Enjoy!

Diane

Mojito Cupcakes

 

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Prep time

35 mins

Cook time

16 mins

Total time

51 mins

 

Author: Diane

Serves: 12

Ingredients

• For the cupcakes:
• 1⅔ cups cake flower
• 1 tsp. baking powder
• ¼ tsp baking soda
• ½ tsp. salt
• ¼ cup milk
• 2 tbsp. lime juice
• 1 tbsp. lime zest
• ¼ cup light rum
• 3 egg whites
• 2 tsp. vanilla extract
• 1 cup sugar
• 1 stick unsalted butter – room temp
• ¼ cup Mascarpone – room temp
• 3 to 4 fresh mint leaves, plus more for garnish
• For the buttercream:
• 2 sticks salted butter room temp
• 1 to 2 tbsp. light rum
• 2 tsp. fresh lime juice
• 2 to 4 tbsp. heavy cream
• 1 tbsp. lime zest
• 3½ to 4 cups of confectioners sugar

Instructions

1. For the cupcakes:
2. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
3. In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
4. In a small saucepan, muddle the fresh mint leaves. if you don't have a muddler, use the back of a wooden spoon to smash the leaves and release their aroma. Add the milk and bring to just a simmer over medium heat. Remove from heat and allow to steep for about 15 minutes.
5. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
6. Add the mascarpone and beat until combined.
7. Beat the egg whites until slightly foamy. Add to the butter sugar mixture in three pours. Beat after each addition until incorporated.
8. Strain the milk through fine mesh strainer, add the rum, lime juice and vanilla extract and stir to combine.
9. Add ⅓ of the dry ingredients and mix until just incorporated. Add half of the wet mixture and combine. It will curdle some, that’s ok. Add another third of the dry and mix. Then add the rest of the wet mixture and combine. Last, add the rest of the dry ingredients and mix to combine. Do not over mix.
10. Add the lime zest and stir to incorporate.
11. Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ⅔ rds full. Gently even out tops with offset spatula or knife.
12. Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
13. Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
14. For the buttercream:
15. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is smooth, about 2 minutes.
16. Add the confectioners sugar one cup at a time at low speed. Increase speed after each addition to incorporate.
17. Half-way through add the lime juice, rum and heavy cream.
18. Add the rest of the sugar and mix until smooth. Add more cream one tablespoon at a time if a smoother consistency is desired.
19. Place frosting fitted with a tip of your choice in a pipping bag and decorate cooled cupcakes.
20. Garnish each cupcake with more lime zest and a fresh mint leave.
21. Keep covered at room temp for a day or in the fridge for 3 to 5.

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