Mojito Cupcake Recipe
I recently shared a Mimosa Cupcake Recipe that was given to me, which everyone seemed to love. I think it’s time to share another…..
Much thanks to a special Betty Crocker cupcake recipe book.
1 box Betty Crocker super moist white cake mix
1 cup seltzer water or club soda
1/3 cup vegetable oil
1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
3 egg whites
1/2 cup granulated sugar
1/4 cup butter or margarine
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water
3 cups whipped cream
1. Heat oven to 350 (325 for dark or nonstick). Place paper baking cup in each of 24 regular size muffin pan. In large bowl, beat cupcake ingredients with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 16-21 minutes. Cool for 10 minutes. In a 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.
2. Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans. Cover; refrigerate 2 hours or overnight.
3. Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leave and quartered lime slice. Store in refrigerator.