Tuesday, May 31, 2011
Virgin Mojito Cupcakes
I've recently read this somewhere: What are the cupcakes than an excuse to indulge ourselves with the cream cheese frosting? :)
When the summer's almost there, the sun is shining, you can feel the gentle breeze on your face, what would you think of?
I'm thinking of lazy days, contemplating the beach possibly with a refreshing drink in hand, enjoying the sunshine.
What could be more refreshing than a Mojito or Caipirinha cocktail?
The freshness of limes and mint , what a great combination! Why not try it as a cupcake I thought. Well, the alcohol is out but that's not that bad either because the cupcakes can be enjoyed by kids as well.
I chose to put the limes in the cake and the mint in the frosting.
Actually I thought these would complement nicely my green Cut The Rope cake for my son's birthday as well.
(Makes 11 cupcakes)
2 large eggs
1 cup demerara or soft brown sugar (unrefined)
juice of 3 limes
grated peel of 1 lime
1 cup selfraisig flour
100 gr butter
for the frosting:
200 gr cream cheese Philadelphia type (reduced fat option)
50 gr butter
2 tbsp fine caster sugar
40 mint leaves - mashed in pestle and mortar very finely
3-4 drops fresh lime juice
In a bowl place the sugar and cover with the lime juice leave for 5-10 minutes.
Beat the eggs, add the sugar and limes. mix well. Add gradually the flour and butter. Finally add the grated peel and mix well. Distribute in a lined cupcake tin and bake for 20-25 minutes on 180 C. Remove from oven, place on a wire rack and leave to cool.
To make the frosting - mash the fresh mint leaves the finest possible way with a pestle and mortar. In a bowl mix the cream cheese and butter with the sugar and best until fluffy and creamy. Add the mint leaves and lime drops and continue to beat until everything is smooth and homogeneous.
Use a piping bag to decorate the cupcakes with the frosting.
Put in the fridge to cool.