Friday, August 20, 2010

Minty Mojito Cupcakes

Start off SUMMER with some refreshing cupcakes! Here I have created a yummy lemony- lime cake infused with minced mint leaves frosted with a lime cream cheese frosting! 

~My recipe for the Minty Lime cake is below~


Makes (2) 9 x 2  - Round cakes 
or (1) – 12 X 2  Round cake
or 24 cupcakes

Dry Ingredients:

1 ¾ cup. All Purpose Flour
4 tbsp.  Potato Starch
2 tsp. baking powder
1 tsp. salt

Liquid Ingredients:

¾ cup. – Half and Half
¼ cup. – Sour cream
2 tbsp – Limoncello liquor
1 tbsp. - Lemon extract
1 tsp. – lime oil

Creaming Ingredients:

1 ½ sticks - Unsalted Butter
1 3/4 c. granulated sugar
4 - large eggs
1 tbsp – Lime zest ( Zest of one lime)
2 tbsp. – minced fresh mint leaves ( no stems)

1.    Preheat oven at 350 degrees.   Line the bottom of the plans with parchment paper.

2.    In separate bowl sift the flour and whisk all the dry ingredients together.   Measure the liquid ingredients into a separate bowl, whisk together and set aside.  Measure the butter and sugar into large stand mixing bowl and set aside.

3.    In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter until creamy then add the sugar and cream until fluffy for 3 - 5 minutes.

4.    With mixer on the lowest speed cream, add the eggs one at a time, fully incorporating after each addition.  Stop the mixer and scrape down the sides of the bowl. Then add Lime zest and minced mint leaves and cream until incorporated.

5.    Add the dry Ingredients mixture alternating with the liquid mixture in 3 -5 additions each, beginning and ending with the dry mixture.  Don’t wait for the dry or liquid ingredients to be fully incorporated before adding the next.  This step should take a total of about 60 seconds.

6.    Stop the mixer and scrape the sides of the bowl all the way down.  Don’t miss the clumps in the bottom middle of the bowl.   Now mix on medium speed for 15 to 20 seconds to develop the batter’s structure.

7.    Prepare the pans. Deposit the batter in 3 separate sections of the pan and smooth out with the rubber spatula or an offset spatula.  The pans should be 2/3 full.   Drop the pan on the counter a couple of times to settle the air bubbles in the batter.  Bake for 9 inch cakes for 30 – 35 minutes  or 12 inch square cake for 40-45 minutes  or for 19 minutes for cupcakes and transfer to rack to cool.

8.    For packaging, invert each pan onto a flat surface and remove the layers.  Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic wrap. If you are decorating the same day, the cakes can be left out to use and frosted same day. Assembling a layer of cake is easier if the cake is cold; refrigerate the layers overnight or for up to 5 days before frosting.

I love dissecting the cakes and looking at the lovely texture of cake!   OOooOoO so yummy! :)
Now decorate with a sprinkle of brown sugar and cute little cocktail umbrellas or bendy straws and spring of mint leaf!  YAY~!