Mojitos are similar to margaritas in that they both use lime to impart citrus flavor, but a mojito adds fresh mint and uses a white or clear rum instead of tequila. For this recipe, prepare base small cupcakes with rum and lemon and then you are going to poach a lime and mint ganache. Mojito cupcakes are great refreshing desserts for the summer. To start with the ganache, zest a lime with a kife then you are going to put them in a saucepan with whole liquid cream which has at least 30% fat and mint leaves. Let it boil then you will let that steep for at least an hour out of the heat. Cut your white chocolate in small pieces and put it in a large bowl then you are going to warm up the infused cream again and then pour it to the white chocolate in the bowl.
Whip the mixture as the white chocolate begins to melt slowly then add in cold cream which has at least 30% fat and whips it in the mixture. Cover the mixture with a plastic wrap then place it in the refrigerator overnight or at least 4 hours. For the cupcakes, break your eggs in a large bowl, add in the powdered sugar and whip that up until the mixture whitens. Squeeze in the juice from the lime then add rum, melted butter and whip the mixture once again. In a different container, place in your flour, baking soda and a pinch of salt them mix those dry ingredients as well. Pour the dry ingredients over the wet ingredients and begin to fold that until the batter is smooth and consistent. Line your muffins cups in a baking tray and pour in the batter about two-thirds full. Bake the cupcakes for 25 minutes at 350 degrees Fahrenheit.
Take your ganache which has hardened from the refrigerator and whips it for ten minutes in a stand mixer until very thick. Place the ganache in a piping bag and then poach it over your bakes muffins. It is really important to let your muffins cool otherwise the cream will melt on it. Zest lime on top of your cupcakes to look pretty and give it the mojito look and enjoy your mojito cupcakes.
- 1/2 cup buttermilk
- 1/2 teaspoon mint extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 2 tablespoons white rum
- 1/4 teaspoon vanilla extract
- Zest and juice of 1 1/2 limes
- 1 cup granulated sugar
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup white rum
- 1/8 teaspoon mint extract
- Zest of 1 lime
- 5 cups confectioners’ sugar
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 3 tablespoons white rum
- 1 1/2 tablespoons lime juice
- 1/8 teaspoon fine salt
- Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
- Combine the buttermilk and the mint extract in a bowl and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt and set aside.
- Using a stand mixer on medium-high speed, beat the granulated sugar and butter together until pale, light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition; scrape down the sides of the bowl.
- Add the rum, vanilla and lime zest and juice and mix until combined.
- Add the dry ingredients and buttermilk mixture in alternating batches and mix until just combined.
- Divide the batter among the cupcake liners, filling them three-quarters full.
- Bake until a tester inserted into the centers comes out clean, about 20 minutes.
- Cool the cupcakes on a cooling rack for 5 to 10 minutes.
For the mojito syrup;
- In a small saucepan, combine the granulated sugar, butter and 1/4 cup water over medium-high heat.
- Bring the mixture to a boil and cook, stirring often, until the butter is melted and the sugar is dissolved.
- Off heat, carefully add the rum and mix until incorporated. Add the mint extract and lime zest and mix until combined.
For the frosting;
- Using a stand mixer, beat the confectioners’ sugar and butter together until well combined.
- Add the rum, lime juice, and salt and mix on medium-high speed until incorporated and fluffy.
- Brush the mojito syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon.
- Allow the cupcakes to cool completely and absorb the syrup before topping with the frosting.