[london.food] Mojito cupcakes

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From: James O'Brien
Subject: [london.food] Mojito cupcakes
Date: 10:55 on 29 Jul 2007
My girlfriend spotted this recipe: http://veganyumyum.com/2007/05/ 
mojito-cupcakes/ and with a bit of tinkering adapted a standard  
cupcake recipe from the excellent Mennonite Community Cookbook  
( http://www.amazon.com/Mennonite-Community-Cookbook-Favorite-Recipes/ 
dp/083613625X ).

These have been a real hit with friends, they come out a little more  
dense than fairy cakes but they're full of flavour. This recipe makes  
about 12.

1/2 cup sugar
1 1/2 cup 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)

Preheat your oven to 350F or 180C.
Mix all the dry stuff 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  
Zest an entire lime, add half the zest to the bowl, and squeeze in  
half of the lime as well (keep the other half and its zest for the  
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!

1 1/2 cup 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)

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  
Smear onto the tops of the cupcakes and add a sprig of mint on each  
to garnish. Et voila!

We've also made this icing using granulated sugar when we didn't have  
icing sugar, and it turned out very well.

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