Mojito Cupcakes
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional)
Preheat to 350F.
Add mint leaves to hot milk. Let steep for 15-20 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill about 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill about 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
Frosting:i used my basic American Buttercream recipe (white frosting recipe)- but i made it with a twist. in place of MOST of the milk i used Lime Juice. i also added 1 tsp rum. i still used the vanilla but only about 1/2 tsp. lastly- the milk i did end up using (about 1/4 cup) had a handful of mint leaves steeped in it for about 10 min.
i eyeballed it till i had the consistency that i wanted. i wanted it thick enough to hold it's shape but not overly stiff. it's your pref- American Buttercream is VERY forgiving. too thick? add more milk. too think? add more confection sugar. easy peasy.
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