Cupcake Porn

Mojito Cupcakes

240 grams buttermilk, at room temperature
1 tbsp. dark rum
1/2 tsp. vanilla extract
426 grams all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
227 grams/2 sticks butter, at room temperature
396 grams granulated sugar
4 large eggs, at room temperature

Preheat the oven to 350 degrees F. Place a rack in the center of the oven.

Combine the buttermilk, rum and vanilla extract. Set aside.

Combine the flour, baking powder, baking soda and salt. Sift and then set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes).

Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each addition.

With the mixer still on low speed, add 1/3 of the dry ingredients and mix well.

Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Mix for a minute or two.

Add another third of the dry ingredients (on low speed) and mix well.

Add the remainder of the buttermilk mixture, once again scraping down the sides of the bowl if necessary. Mix for another minute or two.

Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been incorporated.

Fill the cupcake liners 2/3 full and bake for about 15 minutes.

Remove the cupcakes from the oven and let cook for 5 minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up. Once they’ve cooled completely, you can ice them with the lime and rum frosting.

For the rum syrup:

198 grams granulated sugar
58.75 grams (1/4 cup) water
56.75 grams (1/2 stick) butter
1/4 cup dark rum
zest of one lime
a few sprigs of fresh mint (I crushed this a little with my fingers before adding, not sure if that actually helps or not)

In a small pot, combine the sugar, water and butter over medium-high heat.

Bring the mixture to a boil, stirring often.

Once the butter has completely melted and the sugar has dissolved, remove from the heat.

Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself.

Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.

For the lime and rum frosting (this was more than enough for the batch of cupcakes

1 8-oz. package cream cheese, at room temperature
1 1/2 sticks butter, at room temperature
114 grams icing sugar (I always sift this)
2 tbsp. dark rum
zest of 2 limes

In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese and butter at high speed for 5 minutes.

Reduce the speed to low and add the icing sugar. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy.

Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix at medium speed until well incorporated.