It took me a few tries to get these cupcakes right but when I finally did, wow were they a crowd pleaser. They are delicious. The goal was to create a cupcake that mimicked one of my favorite drinks, the strawberry mojito. What came of this was a rum cupcake with mint and a strawberry buttercream frosting. So, without further ado, strawberry mojito cupcakes.
Makes 15-20 cupcakes (more if you’re stingy on the batter)
2 c flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 c butter (softened for creaming)
3/4 c sugar
1/2 c rum
1/2 c milk
1/4 c finely chopped mint
NOTE: Your total liquid for rum and milk should be 1 cup. You can adjust the ratios based on how much rum flavor you want. I tend towards more rum flavor so add more than the 1/2 c and then cut the amount of milk down.
- Line your muffin tins with cupcake wrappers and preheat your oven to 375F.
- Cream together the sugar and butter until fluffy (usually about 2 minutes).
- Add in the eggs one at a time beating after each one. This keeps the batter smooth.
- Sift the flour with the salt, baking soda, and baking powder.
- Alternate adding the dry mixture with the rum. After you have added the rum, switch to alternating the dry with the milk. You don’t want to combine the rum directly with the milk at the risk of coagulating it.
- Stir in the mint leaves. If you want more of a mint flavor, muddle the leaves before adding them to the batter with a mortar and pestle.
- Fill the cupcake wrappers about 2/3 of the way and tap down the batter. It prevents air pockets from forming.
- Bake the cupcakes for about 17 minutes or until you touch the top and it springs back. You can also use a toothpick to test for doneness.
- Remove the cupcakes from the tin and let cool completely before frosting.
Ingredients for strawberry buttercream frosting
1 c butter
4 c powdered sugar
1/2 – 3/4 lb strawberries
2 tbsp granulated sugar
- Chop the strawberries and add them to a small sauce pan with the granulated sugar.
- Cook the strawberries on medium heat until almost all of the liquid has boiled off. You will want to smash the strawberries into a puree with the back of your spoon while you do this. It is important not to have very much liquid left or it will mess up the texture of the frosting.
- Cream the butter.
- Slowly add in the powdered sugar about 1c at a time, beating until combined after each addition.
- Scoop in the strawberry mixture a little at a time until you have a flavor and consistency that you like. I prefer to mix this part by hand because it gives me greater control.
- Frost your cooled cupcakes and garnish with a sliced strawberry if desired.