Cocktail in a cupcake: Mojito

OK - many of you know that this blog originates in Portland, Oregon.  I love the Pacific Northwest - but it has been raining here - for - centuries - oops! I mean MONTHS!  Today is June 13, and it is about 60 degrees, overcast and raining - AGAIN.

The weekend wasn't much better.  My cure for the dooldrums?  Baking Mojito Cupcakes with a bit of extra Rum in them - for that rummy, rummy sunshine kick!  A girl can pretend can't she?

These cupcakes turned out very rummy (would you have expected anything less?), and very yummy – the glaze and added rum soaks right into their centres. 


Mojito cupcakes

Makes 16 cupcakes
Recipe from BakeSpace

Adding rum to the middle of each cupcake before the glaze is totally optional, but let’s be honest, why wouldn’t you?  

The recipe isn’t quite as time-consuming as it looks, mostly because the glaze can be prepared whilst the cupcakes are in the oven, and the icing whilst they are cooling.  I’m sure that if you used dark or spiced rum, the cupcakes would taste quite different, but equally rum-yummy!


For the cupcakes:
1 Cup real butter, softened
1 Cup dark brown sugar
2 Cups self-rising flour
¼ tsp baking powder
4 eggs

Zest & juice of 1 lime
2 shots white rum
Handful fresh mint, chopped (or you can use 1 tbsp dried mint)

For the glaze:
5 tbsp white rum
Juice of 1 lime (about 2 tbsp)
2 tbsp brown sugar
A few leaves of fresh mint, finely chopped (or 1 tsp dried mint)
Further 8 tbsp white rum (optional - this is for poking into the middle of the cupcakes)

For the icing:
1/3 Cup real butter, softened
1 Cup powdered sugar
Shot of white rum (perhaps a little extra…)
Zest & juice of ½ a lime (about 1 tbsp zest and 1 tbsp juice)
Brown sugar, to taste
Fresh mint, finely chopped (to decorate)


To make the cupcakes:

1. Preheat the oven to 350°.  Line a muffin with tin with 16 paper cases or set out silicone molds.
2.  Cream the butter and brown sugar together in a large bowl.  Add all the other batter ingredients and mix well.
3.  Spoon the batter evenly into the prepared cases and bake for 18-20 minutes.
To make the glaze:
4.  Whilst the cupcakes bake, mix the glaze ingredients together in a small saucepan.  Set on a low heat and allow to simmer for about 5 minutes until a little syrupy.
5.  When the cupcakes are done, remove from the oven, poke a few holes into the tops of each (I used a pointy chopstick) and about 1 tsp of the glaze per cupcake into them.  Spoon in about ½ tsp of extra rum over the top of the glaze (optional, but so good).  Allow the cupcakes to cool on a wire rack.

To make the icing:

6.  Cream the butter and icing sugar (be prepared for an icing sugar explosion).  Add the rest of the icing ingredients (except the chopped mint) and continue mixing until smooth.
7.  Pipe the icing over each cupcake once they have fully cooled.  Sprinkle with some freshly-chopped mint to garnish before serving.

Enjoy!  (Responsibly, of course…  Ahem.) 

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