Mojito Cupcakes - Part 1: Rum soaked cakes, Rum Sauce and Mint Creme Filling

The first step to creating a Mojito cupcake is creating the cupcake base: a rum soaked rum cupcake. The recipe is adapted from two recipes, and requires creating the butter rum sauce while the cupcakes are baking.  When soaking the cupcake, is it important to detach the liner from the cupcake to allow the rum sauce to seep into the bottom of the cakes.    It is helpful to use the Reynolds Stay-Brite foil liners, as the liner detaches easily and retains an elegant shape.  Paper liners are discouraged because they don't retain their shape when loosened, and regular foil tends to rip.  


In the photo below, the Stay-Brite liner is on the left, and regular foil on the right.  Notice that the Stay-Brite wrapper almost appears as though it wasn't completely detached from the cupcake!  The monkey patterned liner  was love at first sight for this blogger.

The Mojito cupcake utilizes a Lime Italian Meringue Buttercream frosting, Mint creme filling, and a fresh mint leaf for garnish.  This recipe creates about 24 cupcakes.


Rum Soaked Rum Cupcakes


INGREDIENTS


1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup dark rum


DIRECTIONS

1. Preheat oven to 300 degrees F. 
1. Line cupcake tins with foil liners.
2. Cream butter and sugar until fluffy. 
1. Beat in eggs and mix completely. 
3. Whisk together flour with baking powder, baking soda and salt. 
4. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. 
1. Stir in dark rum and Triple Sec.
5. Spoon batter into prepared cupcake tins and bake in 300 degree oven for 16-20 minutes. 
1. Cakes are done when it lightly springs back after you touch it with your finger. 
6. While cupcakes are still warm, use a regular teaspoon to drizzle rum sauce all over each cupcake.
1. Loosen the liner to allow sauce to soak into the bottom.
2. Use between 1-2 teaspoons per cake.
7. After cupcakes have completely cooled, refrigerate for an hour.
8. Fill each cupcake with about 1 tsp of mint creme.
1. I use a squeeze bottle, but a small spoon works just as well
2. If using a spoon, make the opening as small as possible.
9. Frost and refrigerate
10. Take out for about 30 minutes prior to serving, however cupcakes can't be left at room temperature for long if the mint creme is used because it will spoil.

Rum Sauce

INGREDIENTS

1 stick (1/4 pound) butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum

DIRECTIONS

1. Melt butter in sauce pan, add water and sugar. 
2. Stir together.
3. Boil 5 minutes or until sugar is completely dissolved. 
4. Remove from heat and stir in rum.

Mint Creme Filling


INGREDIENTS

• 1/4 cup sugar
• 1/4 cup water
• 5 ounces mint 
• 1 cup heavy cream

DIRECTIONS

1. Bring sugar and water to a boil, stir until sugar dissolves.
2. Chop mint and add to the mixture.
3. Boil for 3 minutes.
4. Cool to room temperature.
5. Beat heavy cream on high until stiff peaks form, then add the five to six tablespoons of syrup to taste and beat until combined

LINKAGE
http://www.recipesfrommymom.com/2011/01/mini-rum-cakes.html
http://therecipereader.com/rum-cupcakes.htm
http://cupcakeblog.com/?p=42