Mojito Cupcakes Recipes
MOJITO CUPCAKES
Rum syrup provides a wonderful addition to these delicious mojito cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a perfect party dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 13 g, TransFat 0 g
MIDORI MELON MOJITO CUPCAKES
Make and share this Midori Melon Mojito Cupcakes recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 45m
Yield 16 cupcakes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 245.3, Fat 15.1, SaturatedFat 9.2, Cholesterol 73.4, Sodium 107.6, Carbohydrate 25.3, Fiber 0.6, Sugar 14.9, Protein 3
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