How do you make a mojito cupcake? Rum cake-based cupcakes and lime and mint buttercream frosting with a splash of Triple Sec. It's even more fun when they are miniature.
Miniature cupcakes provide a wonderful chance to sample dessert without having to commit to a full size cupcake. They may also give the unfortunate illusion that, because they're miniature, you're getting away with eating less. I say illusion, because their size makes it convenient to forget how many you've actually gulped down. For example, in the course of writing the two previous sentences I just consumed two of them. I say unfortunate, because you may end up eating a lot more of these than your normal limit of full-sized cupcakes. But who's counting?
I made these little ones on a whim. I've been playing around with a mojito-inspired frosting idea, and decided to make rum-cake type batter for the cakes at the last minute. It just seemed fitting.
I made buttercream frosting as I wanted to play around with piping. As a result, I made two separate designs, a white floral design by piping the frosting with the petal-leaf tip into a flower, and a less flamboyant option to make them more hubs-friendly (with flamboyant fluted cups, so the level of flamboyance is actually similar).
Whether floral or festive, these minis are sure to satisfy any sweet-tooth, big or small.
Mini Mojito Cupcakes
(Makes 24 minis or 12 regular cupcakes)
You will need:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter (1/2 cup), softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp lime zest
1/4 cup dark rum
1/2 cup unsweetened apple sauce
1. Preheat oven to 350ºF. Line two miniature 12-muffin pans with fluted cups.
2. In a bowl, whisk flour, baking powder, baking soda and salt and set aside. In a separate large bowl, beat together butter and sugar until creamy and the mixture forms ripples, about 2 minutes. Add the egg and vanilla and beat until combined. Add the lime zest and rum and beat until combined. Then, with mixer on low speed add in alternate batches the flour mixture and apple sauce, beginning and ending with the flour. Mix until just combined.
3. Divide the batter between the muffin cups. Bake until a rich golden brown, 25-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven, let cool in the pan slightly then place the cupcakes onto a wire rack to cool completely before frosting.
Mint and Lime Buttercream Frosting
You will need:
2 sticks butter (1 cup), softened
4 cups confectioner's sugar
2 tbsp lime juice (about 1 lime), or to taste
1 tbsp freshly grated lime zest
1/2 cup loosely packed mint leaves
1 1/2 tsp Triple Sec (optional)
1. Beat butter in a bowl with an electric mixer until creamy, about 1 minute. In batches, gradually add confectioner's sugar, and beat until well blended and the consistency is smooth and somewhat stiff, about 3 minutes. Add lime juice and beat well to combine. In a food processor, combine lime zest and mint leaves and pulse a few times until the mint leaves are very finely chopped. Add to the frosting and beat until combined.
2. Spread or pipe onto cooled cupcakes (rounded and petal tips were used in the photos). If not using immediately, cover the frosting with a damp paper towel and plastic wrap, and refrigerate until needed.