Tuesday, April 21, 2009

Mojitos, with blackberries!

So, I wanted to add mojito to my list of drunken cuppies. I had two recipes that I wanted to try, one was from Warren Brown's Cake Love and the other was from Bakergirl Creations blogsite. I opted this time for the one from Bakergirl. These cupcakes are very flavorful. The recipe calls for a glaze to add after the cupcakes are cool, and I was a little conservative with the glaze - which I think was a mistake, the glaze is amazing, and without it these cupcakes are just a tad dry for my taste - so with a bit more glaze soaked deep in the cuppies, these cupcakes are definitely keepers.

Blackberry Mojito Cupcakes
(adapted/sl tweaked from http://bakergirlcreations.wordpress.com)
3 cups cake flour (sift, then measure)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp plus pinch salt
1 cup unsalted room temp butter
1 cup plus 1 Tbsp sugar
juice of 2 limes (about 1/4 cup)
zest of 1 lime
1 1/2 Tbsp minced fresh mint
2 Tbsp spiced rum
3 eggs
3/4 cup milk (I used whole)
40 fresh blackberries (2 small containers)

2 Tbsp spiced rum
2 Tbsp lime
2 Tbsp dark brown sugar
1 tsp fresh minced mint

Lime Cream Cheese Icing:
8 oz cream cheese
1 1/2 stick unsalted butter
1 tsp vanilla
2-3 Tbsp lime juice
4 cups powdered sugar
I also added some fresh mint - just a pinch.
lime zest*

Quartered lime slices, blackberries(included in recipe) and small mint leaves for garnish.

1. Preheat the oven to 350 degrees F, line cupcake pans - I got 22 out of this recipe

2. In a medium bowl, whisk together the cake flour, salt, baking powder and baking soda. set aside.

3. In mixer bowl, cream the butter until smooth. add the sugar and beat on med high until light and fluffy (approx 2-3 minutes). As always, scrape bowl as needed throughout recipe.

4. Add in the lime juice, rum, zest and mint, mix to incorporate.

5. Add the eggs one at a time, beating well between each and scraping bowl as needed. (NOTE: I found at this point my batter curdled...put I perservered, it worked itself out after the flour)

6. Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix ingredients just long enough to incorporate.

7. Divide into cupcake liners and place 1 blackberry on top of each. Bake 18-20 minutes.

8. Once the cupcakes have cooled, whisk together the glaze ingredients. Bakergirl says you can microwave it for a minute or so to dissolve sugar, I found just as easy to throw it in a small saucepan and bring to a boil. let cool.

9. poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes allow to soak in. (I was not liberal with this step. I highly recommend, making several deep holes in cuppies and be generous with syrup).

10. For the frosting - In bowl, beat cream cheese and butter until smooth. Beat in vanilla and lime juice. Beat in powdered sugar, one third at a time. *(I see as I'm typing this that the recipe states fold in lime zest - didn't see this when making, nor did I put in but that would certainly add pizazz.)

11. Frost cooled cupcakes and garnish with lime, mint and blackberry.


  1. I am glad you liked these! They are a dense cake that is for sure, and the glaze helps keep them moist. Yours look lovely! Sorry for missing the lime zest in the list of ingredients, I will make the change to the recipe :)

  2. These cupcakes are gorgeous! I found you through the DB blogroll. :)