Mojito Cupcakes

mojitocupcake_bannerIt’s cupcake season! Yeah, it’s a thing. It gets muggy here in June/July/August, so I basically give up the fight with royal icing. It takes forever to dry. And, honestly, the mountains {woods} are calling and I must go. I’d rather be outside chasing fireflies than hunched over cookies holding a piping bag with the windows closed and the A/C cranked so my icing sets. Bleh. So, I declare cupcake season. Let’s whip up a batch and get outside!

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Back story: So, I’ve been trying to build a little indoor herb garden using Weck jars and Kratky Hydroponics {no pump}. I have a brown thumb, I know this, so I started early {mid-winter} to see if I could grow cilantro, basil, chives and mint from seed in time for summer. So far it’s been a complete failure. But I’m determined an inspired. Someday I’ll make these mojito cupcakes with mint that I’ve plucked from my own little plants growing in a sunny corner of my kitchen {I’m a dreamer}.

Fresh mint plays a staring role in this boozy cupcake. It mingles with milk for a bright infusion for the cake and sits atop rum buttercream in all of its crisp sugary candied glory: mint flair! I hope you have fresh mint in your kitchen, but if you don’t the local market will have some. Grab a big bundle. The extra candied mint leaves are a wonderful way to lightly sweeten your tea.

You’ll notice in a minute that this recipe lists ingredients in grams. Don’t be afraid. I was. But then I fell in love. Okay, it’s just a girl crush, but Cupcake Jemma captured my heart and well, she completes me. I stumbled on her YouTube channel when looking for this recipe. And when I struggled to convert her measurements to cups I wandered into Sur La Table and asked for the best kitchen scale they had {that’s what you do when you have no idea what you’re buying, right?}. I sat it on the counter and started what I thought was going to be a laborious process. Measuring out ingredients ahead of time. Mise En Place. Fussy. Nope. Easy! So easy, in fact, that I might just convert my old recipes to grams {probably not}. Please please, pretty please check out Cupcake Jemma on YouTube. Then make these cupcakes. Then go outside!

Mojito Cupcakes
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Makes 24 cupcakes
Mint infused milk
200 ml whole milk
1 bunch fresh mint leaves
Cupcakes
250 grams self-rising flour
250 grams caster sugar
1/2 teaspoon baking soda
3 limes, zest of
1 1/2 tablespoons fresh lime juice
275 grams unsalted butter, softened
4 large free-range eggs
1 1/2 tablespoons mint infused milk
Rum buttercream
300 grams unsalted butter, softened
675 grams icing sugar, sifted
3 tablespoons dark rum
2 tablespoons mint infused milk
24 sugared mint leaves
Mint infused milk
200 ml whole milk
1 bunch fresh mint leaves
Cupcakes
250 grams self-rising flour
250 grams caster sugar
1/2 teaspoon baking soda
3 limes, zest of
1 1/2 tablespoons fresh lime juice
275 grams unsalted butter, softened
4 large free-range eggs
1 1/2 tablespoons mint infused milk
Rum buttercream
300 grams unsalted butter, softened
675 grams icing sugar, sifted
3 tablespoons dark rum
2 tablespoons mint infused milk
24 sugared mint leaves
For sugared mint leaves: Brush fresh mint leaves with whisked, frothy egg white, then coat heavily in caster sugar and leave to dry overnight. Be generous with the sugar so the mint leaves don't oxidize and turn splotchy brown.
Preheat the oven to 340°F.
Start by making the mint infused milk: place the milk and mint leaves in a small pan over a medium heat. Bring the milk almost to the boil – keep a close eye on it – then reduce the heat to low and simmer gently for around 2 minutes. Remove the pan from the heat, cover with a lid and leave to cool completely, then strain through a sieve. (mint milk can be made ahead of time and refrigerated)
Sift the dry cupcake ingredients right into your mixing bowl, add the lime zest, lime juice, butter and eggs, then beat for 60 seconds. Add 11/2 tablespoons of mint infused milk and beat for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated.
Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20-22 minutes, or until they spring back when touched and are golden brown around the edges. Leave to cool, transferring to a wire cooling rack after 5 minutes.
Meanwhile, make the icing. Beat the butter with an electric mixer for 4 to 5 minutes, or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Gradually add the rum (1 tablespoon at a time to taste) and 2 tablespoons of mint infused milk and beat for a further 3 to 5 minutes, or until well combined.
Once the cupcakes are cool, decorate them with the icing, a sprinkle of Turbinado sugar and top each with a crystallized mint leaf.

Source: Cupcake Jemma

 

2 Comments

  1. MK 2015-06-30 at 1:44 am

    Your photos are amazing! (And no I’m not just saying that) Nice work, Jes!

    Reply
    1. Jessica Lahay 2015-06-30 at 1:04 pm

      thanks mk!

      Reply

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