is that a mojito?

i've been curious and eager to make cocktail cupcakes for some time but just never got around to it. what better way to celebrate my sweet friend anna's bday than with a refreshing mojito cake bite. i added a bit of malibu too since i didn't have enough rum but for the next round would omit it and add more mint since it tasted more lime-y than i expected. was happy with the result and more importantly so was the birthday girl!

courtesy of browneyedbaker.com...

the ingredients:
for the cake
½ c buttermilk (if you don't have add 1 tbsp lemon juice to milk)
½ c mint leaves, bruised  + a bit more
1½ c plain flour, 192g
1½ tsp baking powder
¼ tsp salt
½ c unsalted butter, 113 grams
1c sugar, 200 g
2 eggs
zest and juice of 1½ limes
2 tbsp white rum
¼ tsp vanilla extract

for the glaze
2 tbsp white rum
2 sprigs fresh mint

the temperature: 325F, 160C for about 25 minutes

the preparation:
combine the buttermilk and mint leaves in a small saucepan over medium heat. warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. once finished, strain the milk into a bowl using a fine mesh sieve. the milk may appear curdled or clumpy, but don't worry, it will come back together. press on any milk solids and mint leaves to extract all the liquid possible, stir and set aside.

meanwhile...
whisk together the flour, baking powder and salt; set aside.
in another bowl beat the butter and sugar together until pale, light, and fluffy (about 5 minutes) add the eggs one at at time, mixing thoroughly after each addition.  scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. mix until combined and don't worry if it looks curdled it all comes together in the end!

add the dry ingredients in three batches, alternating with the buttermilk in two batches. mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

divide the batter into 12 cupcake cases (it made exactly 12) and bake for 25 minutes or until a toothpick comes out clean. poke holes in the cupcakes and pour the glaze on top while they cool.

glaze:
combine the rum and mint in a small saucepan and warm over medium heat until the rum is warm (not simmering)
remove from the heat and steep until cupcakes are out.

frosting
the ingredients:
1½ cups unsalted butter, 170g
4 cups sifted powdered sugar/ 500g icing sugar
1½ tbsp fresh lime juice
3 tbsp white rum

the preparation:
whip the butter using an electric mixer for about 5 min until light and fluffy. works just as well by hand but might be a tad longer than 5 min! sift the icing sugar into the butter, scraping the sides of the bowl until all is incorporated. give it another mix and then add the lime juice and rum and mix until incorporated and fluffy. if the frosting is too soft, add more sugar- if too thick add more lime juice.