Mint Madness

This spring, Jeff and I added mint to our herb garden. Luckily, we were smart enough to plant it in its own container...apparently it's pretty invasive. We have more mint than we know what to do with.

I can drink only so many mojitos. However, I can eat a TON of Mojito Cupcakes. I got the Mojito Cupcake recipe from alpineberry.

Mojito Cupcakes
makes 18 regular cupcakes

1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional)

Preheat to 350F. Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.Sift flour, baking powder, baking soda and salt. Set aside.In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally. Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated. Fill 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

The icing recipe is from KimberleyC Baking:

1 stick of butter
1 pkg of cream cheese
4 cups of confectioners sugar
lime juice (Squeezed the lime twice)
Bacardi Rum 3 capfulls poured in
1/2 tsp of vanilla
Mixed with a hand mixer
Mint for garnish

I baked the cupcakes a day ahead of time. I think by the second day they were too dry. Maybe I baked them too long. Nothing a cold glass of milk didn't cure, though. Next time, I would bake them the same day I needed them.



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