Guys, finally I can introduce some cupcakes to you that taste even better on day 2 or even 3. Once the cupcakes had the chance to fully develop their flavor, you will taste the lime much more, the rum is going to still be present, but more so in the back. If you are waiting for spring to finally come, how about making these mojito cupcakes? I often find March to be a though month, I am tired of the snow, I want to have more green, some refreshing ingredients, I am longing for more ease, for the birds to chirp and simply for spring. These mojito cupcakes came to be because a) I finally wanted to make some cupcakes, it has been ages! and b) I felt like something refreshing was needed. So mojito cupcakes it is!
As our wedding anniversary happens to be in March, I felt that for this celebratory month a bit of alcohol would be OK. For that reason mojito cupcakes sounded like a great idea. I knew immediately that I wanted to use the same cream cheese frosting like the one for these carrot cupcakes. For the cupcake batter I decided to use relatively a lot of rum. As these cupcakes also require to be brushed with syrup, there is another layer of rum. One of the tricky things of working with alcohol in baked goods is the fact that alcohol is hard to detect once you baked it. But I believe by also infusing the syrup with rum, I came up with a great solution.
These refreshing Mojito cupcakes contain rum in the dough as well as the syrup and have lime zest and/or juice in all components. How I make these cupcake you can see in this video. Preheat the oven to 180 degrees Celsius and line a muffin pan with cupcake liners. For the batter beat the softened butter with the sugar until light and fluffy for a few minutes. Then add the egg and the egg white and mix until combined. Mix in lime zest, lime juice, sour cream, vanilla extract, oil, and rum and mix well. The batter will be thin, this is normal. Add all remaining ingredients and only mix untiled combined. Pour/spoon the batter into the cupcake liners about 3/4 full. Bake for about 20 minutes, an inserted toothpick should come out clean. Meanwhile prepare the syrup. For this heat the water with the sugar in a small saucepan until the sugar dissolves. Take off heat and pour in the rum. Set aside. As soon as the cupcakes come out the oven, poke each cupcake with a toothpick about six to seven times, brush or pour the syrup (it can still be warm, that's OK) on top of the cupcakes. The idea is for the cupcakes to soak up as much of the syrup as possible. Let cool completely. For the frosting heat flour, sugar and milk in a small saucepan while constantly stirring. Be sure not to burn. Heat on medium heat and whisk until it thickens. Take off heat and stir for another minute or so, then set aside. Beat the butter separately in a large bowl until light and fluffy. Add the flour mix by the spoonful. Add the cream cheese and lime zest. Beat until fully incorporated. If the fristing is too thick, add a bit of rum to thin out. Here in Germany I get the perfect consistency and usually don't need to add anything to thin it out. Transfer to a piping bag using a star tip. I like to use the M1 tip from Wilton. Pipe the frosting on in a circular motion (see pictures). The frosting should be enough to frost each cupcake generously. Decorate with some lime triangles if desired.Refreshing Mojito Cupcakes
Ingredients
Instructions
P.S.: This piña colada cake is another perfect start for spring:
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