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Strawberry Lime Mojito Cupcakes
For the Cupcakes: Preheat oven to 350F. Line two cupcake tins with pink liners. In a large bowl add the mint leaves to the sugar, and using your fingers rub the mint leaves into the sugar to release the oils and to infuse the sugar with the mint. Remove the mint from the sugar. Cream together the butter and sugar for the cupcakes until light and fluffy. Add eggs one at a time and cream together. I. . .
Prep Time: 00:30
Cook Time: 00:60
for the cupcakes:
1/2 cup of salted butter softened
1 cup of sugar
3 eggs at room temperature
2 cups of cake flour
1 tablespoon of baking powder
1 teaspoon of salt
1 cup of milk
1 cup of freeze dried strawberries broken down into a powder/small pieces
1 cup of fresh mint leaves
for the lime curd:
3 large egg yolks
1 1/2 cups of sugar
1/3 cup plus 1 tablespoon of cornstarch
1 1/2 cups of water
3 tablespoons of butter
1 tablespoon of lime zest
1/2 cup of lime juice
1/2 cup of mint leaves
for the buttercream icing:
1 cup of salted butter softened
5 cups of icing sugar
1 tablespoon of lime zest
1/2 cup of freeze dried strawberries, ground into a powder first
2 to 4 tablespoons of heavy whipping cream
1For the Cupcakes:
2Preheat oven to 350F. Line two cupcake tins with pink liners. In a large bowl add the mint leaves to the sugar, and using your fingers rub the mint leaves into the sugar to release the oils and to infuse the sugar with the mint. Remove the mint from the sugar.
3Cream together the butter and sugar for the cupcakes until light and fluffy. Add eggs one at a time and cream together. In a small bowl mix the flour and baking powder together.
4Alternating with the flour and milk, add a third at a time to the butter and sugar until fully mixed. Fold in the freeze dried strawberries into the batter. Evenly distribute into the lined cupcake tins, it makes about 16 to 18 cupcakes.
5Bake for 15 to 20 minutes or until the tops spring back when touched and they are slightly golden on top. Remove from the oven and allow to cool completely before decorating.
6For the Lime Curd:
7While the cupcakes are baking, in a medium sized pot add the sugar and cornstarch and stir together. In a bowl whisk the egg yolks together and set the bowl closely to the stove.
8Slowly whisk the water into the pot and add the mint leaves. While whisking, heat the mixture on a medium high heat and when it starts to thicken and boil, boil for one minute (while continuing to whisk). Take your whisk and whisk the egg yolks, and slowly add the hot mixture into the egg yolks.
9With a fine mesh strainer, strain the mixture back into the pot. Bring back up to a boil and while whisking bring it back to a boil, boil for one minute. Remove from the heat and add the rest of the ingredients and whisk all together. Pour into a bowl and place some plastic wrap tightly against the curd and cool in the fridge until time to assemble the cupcakes.
10For the Buttercream Icing:
11Place the butter into your stand mixer, and beat on high for 2 minutes. Scrape down the sides and add half of the icing sugar and half of the whipping cream. Whip until well combines, then add the rest of the ingredients. Slowly mix together, once all combine turn up the speed and whip together for 6 minutes. If you would like to add some pink or red food colouring just add a tiny bit to enhance the colours.
12To Assemble the Cupcakes:
13Take a small pairing knife and cut a 1 1/2 inch hole into the middle of each cupcakes, make sure not to go all the way to the bottom. Remove the middle. Add some lime curd to the middle and with a large tip on a piping bag, pipe the buttercream icing on top. Add a little sprig of mint leaves and one slice of freeze dried strawberry.
14Eat and enjoy!
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