Mojito Cupcakes
If you want to add more lacto ovo vegetarian recipes to your recipe box, Mojito Cupcakes might be a recipe you should try. One serving contains 388 calories, 4g of protein, and 10g of fat. This recipe serves 12 and costs 59 cents per serving. This recipe is liked by 784 foodies and cooks. It works well as an American side dish. It is brought to you by The Baker Chick. If you have baking powder, cream cheese, mint, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 19%, this dish is not so outstanding. Mojito Cupcakes, Mojito Cupcakes, and Mojito Cupcakes are very similar to this recipe.
Servings: 12
Ingredients:
1/2 tbsp. baking powder
2 tablespoons butter
1/2 cup buttermilk
5 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon fresh mint chopped (use food processor of possible)
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons chopped mint
5 Mint Sprigs
1 teaspoon rum
1/4 tsp. salt
1/2 cup sugar
1/4 tsp. vanilla extract
1/8 cup water
Equipment:
muffin liners
muffin tray
bowl
oven
toothpicks
wire rack
sauce pan
frying pan
Cooking instruction summary:
Preheat the oven to 325? F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In a large 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, mixing well after each addition and scraping 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.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.Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool. Spread or pipe icing on as desired. Garnish with a mint leaf. Enjoy!
Step by step:
1. Preheat the oven to 325? F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In a large 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, mixing well after each addition and scraping 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.
2. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.
3. 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.
4. Add the zest of 1 lime and 3 sprigs of fresh mint, and let the syrup infuse for 5 minutes.Beat cream cheese, butter, lime juice, lime zest, and rum together until smooth and fluffy.
5. Add confectioners' sugar in 2 additions. Beat until creamy.
6. Add more icing sugar or juice as needed for easy spreading.Using a fork, poke holes in the top of each cupcake once cool. Dip the top of each cupcake in the rum syrup and allow to cool.
7. Spread or pipe icing on as desired.
8. Garnish with a mint leaf. Enjoy!
Nutrition Information:
covered percent of daily need
