Midori Melon Mojito Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
• Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
• Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Steps:

• For the cake batter: 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.
• To assemble: 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.

Steps:

• Preheat to 350°F.
• Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
• Sift flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
• Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
• On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
• Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
• In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
• Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

Steps:

• *Cupcakes*.
• Mix together all ingredients for cupcake batter in an electric mixer.
• Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
• *Frosting*.
• Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
• If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!

Steps:

• Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.