How to Make Mojito Cupcakes
These Mojito cupcakes went down a storm at a Hawaiian themed party…
My friend’s husband was celebrating his 30th birthday with a Hawaiian themed bash. Grass skirts, flexi-hips for the limbo and crazy cocktails were the order of the day (and night), so I thought it was the perfect excuse to bake alcohol infused cupcakes in the spirit (literally) of cocktails.
I found this Mojito cupcake recipe at www.thebakerchick.com and it was absolutely delicious. So if you’re heading to an adult party or hosting a dinner party for friends, these would make a very nice addition. The Baker Chick is American, so I’ve converted the measurements to UK measurements and adapted slightly to what I did.
Mojito Cupcake Recipe – Makes 12 cupcakes
- 142g plain flour
- 1/2 tbsp. baking powder
- 1/4 tsp. salt
- 57g unsalted butter, at room temperature
- 198g caster sugar
- 2 large eggs, at room temperature
- 2 limes, zested and juiced
- 1/4 tsp. vanilla extract
- 4 fluid oz buttermilk
- 1 tablespoon fresh mint chopped (use food processor of possible)
To make the Mojito cupcakes:
- Preheat the oven to gas mark 3 / 165 degrees celsius and line a cupcake pan with paper liners.
- Combine the flour, baking powder and salt in a bowl and stir with a fork to blend.
- In a mixing bowl cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time adding a spoon of flour to stop any curdling. Mix well after each addition and scrape down the sides of the bowl as needed.
- Beat in the lime zest, lime juice, chopped mint and vanilla.
- With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
- Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine sugar, water and butter over medium-high heat.Bring the mixture to a boil, stirring often.
- When the butter is melted and the sugar is dissolved, remove from the heat.
- Carefully add 1/4 cup of rum and mix until incorporated.
- Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.
- 225 cream cheese, such as Philadelphia, softened
- 57g butter
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 2 tablespoons chopped mint
- 1 teaspoon rum
- 565g icing sugar
- Mint sprigs for garnish (optional)
- Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.
- Add confectioners’ sugar in 2 additions. Beat until creamy.
- Add more icing sugar or juice as needed for easy spreading – I found the icing to be too thin for piping, so spread mine onto the cupcakes and let it settle. It was a nice alternative to my usual whipped finish.
Once cool, spread the icing on as desired.
For a sophisticated finish you could garnish with a mint leaf and lime wedge, or to add fun why not add a cocktail umbrella and straw!