I’m sure most of you have tried the tasty highball drink made with rum, muddled mint leaves, sugar and lime. If you haven’t tried it, you’re missing out! Inspired by the mojito (pronounced “moHEEtoe”) these cupcakes are a nice switch from the usual mint goodies that are abundant as St. Paddy’s Day approaches. Or, make mini cupcakes to serve at a spring tea. Or … well, Cinco de Mayo isn’t *that* far off, right?
I used the 1-2-3-4 cake recipe found on the back of the Swans Down® cake flour box as my foundation and added lime juice, lime zest and rum extract to give it the mojito twist. Mint can be a bit overpowering if too much is used, so I chose to use it in the frosting only. And if I had had rum on hand, that certainly would have made its way into at least the frosting. Maybe next time. 😉