Talk about a great cupcake! These are light, moist & airy with a hint of mint and lime, not too sweet and just right for summer. There's a bunch of steps but its well worth your time and effort. Just think, you can bring these to a Labor Day picnic this coming weekend and be the hit of the party!
Cupcakes
1 box of white cake mix
1 cup lemon-lime seltzer water
1/3 cup vegetable oil
1/4 cup white rum
3 tablespoons finely chopped fresh mint leaves
2 teaspoons finely grated lime peel
1 tablespoon lime juice
3 egg whites
To Brush the Cupcakes
3 mint leaves
2 tablespoons white rum
Frosting
1 1/2 cups unsalted butter, at room temperature
4 1/4 cups powdered sugar
1 1/2 tablespoons lime juice
3 tablespoons white rum
1 teaspoon finely grated lime peel
1) Make the cupcakes: Heat oven to 350'F. Fill 24 muffin cups with paper liners. In a large bowl beat the cupcake ingredients with an electric mixer on low for 30 seconds then on medium for 2 minutes. Divide batter evenly among muffin cups and bake for 18 minutes. Cool on cooling rack.
2) Brush the cupcakes: muddle mint in the rum. Drain with a sieve and brush over the top of the cupcakes.
3) Make the frosting: Whip the butter with an electric mixer on medium speed for 5 minutes. Reduce to low speed and gradually add the sugar. Add lime juice and rum and mix until fluffy. This makes enough frosting to pile it high on the cupcakes. Pipe onto the cupcakes and garnish with a lime wedge and mint leaf.
Recipe adapted from Betty Crocker & Brown Eyed Baker
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.