Bring on the cupcakes, and the mojito's? Apparently you can get your drink on "cupcake style" at this new bakeshop in Chicago. I didn't know "Happy Hour" could be so sweet! Having never been a drinker it's not something I'd care to indulged in, however this sounds fierce. I haven't been to More's bakery but I hear every Wednesday and Friday during "Happy Hour" or should I say "Happy Cupcake Hour" tasters are welcome to indulge in weekly cocktail cupcakes with pomegranate mojito or the Cuba Libre, yup-inside the cupcake. Wow talking about a real bit size treat. Sounds like a party to me! Seemingly, Chi-town is taking NO punches with this cupcakery serving serious adult-friendly fanfare. I mean it's hard to beat the concept of alcohol with sweets, I guess. Isn't that the icing on the cake? So why not step in the name of love and get your drink on cupcake style. If you happen to be in the windy city or passing thru and go to the "Happy Cupcake Hour" let me know how it goes. I also found this recipe for mojito cupcakes on the internet. Check it out.disclaimer: this is not my recipe/ I have not made these cupcakes
Ingredients
Mojito Cake:
- 1/2 cup sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- zest and juice of 1/2 a lime
- handful of fresh mint.
- 1 shot spiced or dark rum (if you've only got white rum, use brown or muscavado sugar above)
- 1/4 cup melted butter
- 1 beaten egg
- 1 cup milk (milk past its date preferred)
- 1/2 cup sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- zest and juice of 1/2 a lime
- handful of fresh mint.
- 1 shot spiced or dark rum (if you've only got white rum, use brown or muscavado sugar above)
- 1/4 cup melted butter
- 1 beaten egg
- 1 cup milk (milk past its date preferred)
Mojito Icing:
- 1 1/2 cups powdered (icing) sugar (or more, depending on rum amount)- 3 T butter, softened
- zest and juice of half a lime
- half shot of spiced or dark rum (or more or less to taste)
- 12 sprigs of mint garnish (optional)
- 1 1/2 cups powdered (icing) sugar (or more, depending on rum amount)- 3 T butter, softened
- zest and juice of half a lime
- half shot of spiced or dark rum (or more or less to taste)
- 12 sprigs of mint garnish (optional)
Directions
Preheat your oven to 350F
Mix all the dry ingredients together in a big bowl.
Melt the butter in the microwave and add the beaten egg to it.
Add that to the dry ingredients, stirring in the milk and rum until smooth.
Zest an entire lime, add half the zest to the bowl.
Squeeze in half of the lime as well (keep the other half and its zest for the icing!).
Finely chop your fresh mint, and add that to the batter, mixing well.
Split the batter between 12 lined cupcake wrappers.
Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch).
When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them
Mix all the dry ingredients together in a big bowl.
Melt the butter in the microwave and add the beaten egg to it.
Add that to the dry ingredients, stirring in the milk and rum until smooth.
Zest an entire lime, add half the zest to the bowl.
Squeeze in half of the lime as well (keep the other half and its zest for the icing!).
Finely chop your fresh mint, and add that to the batter, mixing well.
Split the batter between 12 lined cupcake wrappers.
Bake for 10-12 minutes, or until the sides pull away and are golden brown (the tops should be spongy to the touch).
When done, remove to a wire rack and wait until they're completely cool before you attempt to ice them
Mojito Icing:
Mix the butter and sugar together in a bowl until smooth.
Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary).
Taste to see if it needs more rum, and add as appropriate.
I use a flat knife to spread the icing onto the tops of the mojito cupcakes because a spatula is just too big.
Then add a sprig of mint on each to garnish.
Mix the butter and sugar together in a bowl until smooth.
Add the rum and lime, mix further until stiff peaks form (add more powdered sugar if necessary).
Taste to see if it needs more rum, and add as appropriate.
I use a flat knife to spread the icing onto the tops of the mojito cupcakes because a spatula is just too big.
Then add a sprig of mint on each to garnish.
posted by Nicole Friday for the Cupcake Craze
Now that sounds like my kind of cupcake. I'll have to try this recipe for my next "adult" party.
ReplyDeleteThis actually sounds pretty good! I am not much of a baker, but I might just try this one.
ReplyDeleteall i can say is...liquor and cupcakes just has to be good.
ReplyDeleteok so i made these cupcakes last night and they were yummy. i didnt have the dark rum so the next time, it might make it a bit more sweet. I felt like cake needed a little more sugar or vanilla extract, or if it simply was that i didnt use dark rum. The icing is the absolute best and sooo easy to make. Overall, great cupcakes and simple recipe to follow. Within 1 hour I was eating my cupcakes (and that includes 30 minutes to cool down). Thanks for the info.
ReplyDeletedeidra
Hey Deidra glad you enjoyed the mojito cupcakes. The dark rum definitely gives it the extra sweetness. Next time if you don't have dark rum, and have thinned molasses, pineapple juice and almond extract on hand that's a great substitut or you can use rum extract flavoring.
ReplyDeleteHappy Cupcaking!