Time
60 min
Serving
12 persons
Calories
0
Have you ever heard anything about mojito cupcakes? Or, maybe, you have already tasted this dessert? If not, then you are welcome to cook these cupcakes right away! They are quite easy to cook and contain simple ingredients you certainly have at home!
Ingredients
- buttermilk: 0.5 cup
- mint leaves: 0.5 cup
- flour: 1.5 cup
- baking powder: 1.5 tsp
- salt: 0.25 tsp
- butter: 0.5 cup (unsalted)
- sugar: 1 cup
- egg: 2 piece
- lime: 2 piece
- vanilla essence: 0.25 tsp
- rum: 4 Tbsp
- cream cheese: 220 g
- sugar powder: 2 cup
Metric Conversion
Stages of cooking
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Press mint leaves in a glass cup using a wooden spoon. The process is known as muddling and is required to get the most out of the plant’s aroma by releasing the essential oils it contains.
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Mix bruised mint leaves and buttermilk and warm the ingredients on medium fire.
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As soon as the mixture starts boiling, take the pot away from fire and cover it with the lid. Put the pot aside for about 30 minutes. Keep in mind that the buttermilk will curdle, which is quite ok.
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Then mix the ingredients well and strain the buttermilk. This is how you will get buttermilk with mint flavor.
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Now, take another bowl and mix flour, salt and baking powder in it.
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Pre-heat the oven to 160 C (325 F). While the oven is heating, take a mixer and beat sugar with soft butter for about 5 minutes to get a fluffy and soft mass.
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Add the eggs and keep mixing the mass. Take 2 limes, wash them well and grate the zest. Cut one lime into halves and squeeze the juice of half of the lime. Add 2 tablespoons of rum and vanilla essence. Mix the ingredients.
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Now, add the rest of the buttermilk and flour. Mix well once again.
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Spoon the batter into the cupcake forms, leaving 1/3 of free space.
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Bake in the pre-heated oven for about 25-30 minutes. Check the readiness of the cupcakes with a toothpick.
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While the cupcakes are cooling down, muddle two or three mint leaves and add 2 more tablespoons of rum.
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Warm the rum on medium fire, then put the pot aside, cover it with the lid and let it stay for 20-30 minutes. Carefully pour the cupcakes with the rum.
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Now, let’s cook the topping for the cupcakes. With this purpose, mix cream cheese, zest, powdered sugar and lime juice. If you wish, you can add several drops of green food coloring to give the cream light green color. Decorate the cupcakes with the cream and grated lime zest and serve! Bon appétit!
