Wednesday, June 4, 2014

Cupcake Girl

Big news ... I'm now the Cupcake Girl at Hello Giggles!

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.)

Apply frosting.
Garnish with lime and fresh mint leaves.


1 comment:

  1. This is such exciting news and congratulations! Look forward to reading along on Hello Giggles as well.


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