Mojito Cupcake

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe yields 5 large or 12 small cupcakes. You can use any sugar for the batter, but unrefined cane sugar enhances the flavor of lime and mint better. You can add more sugar to the cream; I used the minimum amount. The butter for the cream should be whipped thoroughly, preferably with a mixer, as achieving the necessary consistency by hand is unlikely.

Ingredients

Butter - 10.6 oz
Wheat Flour - 4.2 oz
Raw cane sugar - 4.2 oz
Milk - 7 fl oz
Fresh Mint - 3 stems
Lime - 2 pieces
Salt - a pinch
Activated Baking Soda - ½ teaspoon
Dark rum - 3 tablespoons
Egg white - 2 pieces
Powdered Sugar - 5.3 oz

Step by Step guide

Step 1

First, boil 3 stems of mint in 200 ml of milk over medium heat. Cook for 6 minutes without allowing it to boil. Afterward, cool the mint milk with the lid on, without removing the mint. You will need just a little milk, but it's not possible to cook a smaller amount.

Step 2

While the milk cools, start preparing the batter. In a bowl, mix the flour, baking soda, salt, and cane sugar. Add 140 g of room temperature butter and the eggs, mixing until smooth. Finally, add the zest of two limes, 1.5 tablespoons of lime juice, and 1.5 tablespoons of cooled mint milk. Place in a preheated oven at 338°F for 30 minutes (for larger molds).

Step 3

Prepare the cream. Whip the remaining butter until it becomes airy and light (5–10 minutes). Gradually add the powdered sugar. Finally, add 2 tablespoons of mint milk, 3 tablespoons of rum, and whip again. After all the steps, the cream should be white.