This week's recipe is a reblog from said HG cupcake column: my Mojito Cupcakes.
|Photo by Robert Giglio ... Cupcakes by me. Eaten by Robert, Robert's co-workers and me :)|
To see where the recipe was originally posted, click here!
• 2 ¾ cups sifted flour (1 ¼ cups cake flour and 1 ½ cups all purpose flour)
• 4 teaspoons baking powder, just a tad less is good. Do Not Exceed 4 teaspoons.
• ½ teaspoon salt, just a tad less is good. Do Not Exceed ½ teaspoon.
• 4 egg whites
• ½ teaspoon cream of tartar
• 1 ½ cups sugar ( ¾ cup granulated, ¾ cup confectioners’ sugar)
• ¾ cup butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract (This stuff is strong. Do not exceed 1 teaspoon.)
• 1 tablespoon rum, and 2 tablespoons to set aside
• Zest and juice of one lime
Sift together flour, baking powder and salt.
Beat egg whites until foamy with cream of tartar. Gradually add ¼ cup granulated sugar and ¼ cup confectioners’ sugar.
In a separate bowl, cream butter and add remaining 1 cup sugar. Blend egg mixture into this bowl.
Add sifted ingredients alternately with milk, a small amount at a time.
Blend in extracts, lime parts and rum.
Bake at 350 degrees F for 20 minutes.
Allow cake to cool for 10 minutes.
Use the 2 tablespoons of rum you set aside to lightly brush the tops of cupcakes.
Now for the buttercream lime frosting!
1 cup unsalted butter, softened
3 cups confectioners’ (AKA powdered) sugar
¼ teaspoon salt, or to taste
1 tablespoon vanilla extract
3½ tablespoons lime juice
Optional: 1 tablespoon rum, or rum to taste
Optional: 2 drops green gel food coloring
Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.)
Garnish with lime and fresh mint leaves.