I think I speak for everyone when I say that today’s a day for some tropical thoughts.
If you’re like me and have the good fortune of residing in Minnesota, then you know that we’ve just welcomed our very first winter storm of the season.
Yippee. Hear the excitement and joy in my ever-so-dry-dripping-in-sarcasm voice?
But this is when we can use some therapeutic baking for an aromatic getaway, and sipping a mojito off some tropical island sounds pretty sweet, and the next best thing would be to bake up a boozy treat version of it.
I must say that my personal preference when it comes to cupcake frosting is always cream cheese over buttercream or plain whipped cream. So I improvised a bit and did a cream cheese frosting, adding some mint, some lime zest and of course, some rum as well. Feel free to improvise with your frosting, too! After all, the best part about a mojito, is adding your own twist to it!
You Will Need:
1 box Immaculate Baking Co. ™ Yellow Cake Mix
1/3 cup vegetable oil
1 cup club soda
¼ cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
½ cup granulated sugar
¼ cup butter
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water
3 cups whipping cream, whipped
Here’s How to Get Your Mix On!
- 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 17 to 22 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.