The winning recipe in Denver’s trendy-cupcake contest came from Gateaux, but they make such large batches that they weren’t able to supply a recipe for home use. We have adapted this one for high altitude from , or you could just add the lime, mint and rum to a white cake mix and top with this frosting. Makes 12 cupcakes.
Ingredients
MOJITO CAKE
1/2 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Zest and juice of 1/2 lime
Handful of fresh mint, minced
1 shot spiced or dark rum (if using white rum, use brown sugar instead of white, above)
1/4 cup melted butter
1 beaten egg
1 cup milk
MOJITO ICING
3 tablespoons butter, softened
1 1/2 cups powdered sugar (or more, depending on rum amount)
Pinch salt
2 tablespoons spiced or dark rum (use more or less to taste)
Zest and juice of 1/2 lime
12 sprigs mint, garnish
Directions
Preheat oven to 350 degrees.
Mix sugar, flour, salt and baking powder in a large bowl.
Melt butter and mix with beaten egg. Add to dry ingredients, stirring in the milk and rum until smooth. Add 1/2 of lime zest and juice, and mint.
Divide batter among 12 lined cupcake wrappers.
Bake 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch). Remove to a wire rack and cool completely before icing.
Mojito Icing: Beat butter, sugar and salt in a bowl until smooth. Add rum, lime zest and juice, beat until stiff peaks form (add more powdered sugar if necessary). Taste to see if it needs more rum, and add as appropriate.
Add a sprig of mint on each to garnish.
