Yet another friend of mine is getting married in July. She asked me if I had a cupcake recipe they might want to use for the wedding. My first thought was ‘Yes! Lemon Drop Cupcakes are tasty, tasty!’. But then I started to think about her colours, apple green and perhaps a dark plum/purple. That got me thinking about one of my favourite summertime beverages: Blackberry Lime Mojitos!
When I was in Mexico I drank my fair share of Mojitos. Add blackberries to the mix and it is a sweet, minty and tart drink all in one. And don’t the colours sound like they would work nicely with this wedding? Since I didn’t have a recipe already for these, I started digging around checking out various recipe combinations. With that research out of the way, here are the results…and what better time to make a big batch of cupcakes then when I have 40 amazing university students who deserve a goodie while they are out volunteering…here’s to weddings and Reading Week!
For the cupcakes:
6 cups cake flour
1 + 1/4 tsp. salt
2 + 1/2 tsp. baking powder
1 tsp. baking soda
2 cups unsalted butter, at room temperature
2 cups + 2 tbsp sugar
Juice of 4 limes (about 1/2 cups)
Zest 2 limes
2 oz rum
3 tbsp mint
1 1/2 cups milk
2 cups fresh blackberries
4 tbsp rum,
4 tbsp lime,
4tbsp brown sugar
2 tsp mint
Lime Cream Cheese Icing
2 x 8 oz package cream cheese, softened
1/2 cup butter, softened
1 tsp pure vanilla, clear
2 tbsp lime juice
2 1/2 cup icing sugar
Quartered lime slices, blackberries, small mint leaves and brown sugar for garnish, optional
- Preheat the oven to 350 degrees F.
- Line two muffin pans with paper liners.
- In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside.
- In the large bowl with a hand held mixer, cream the butter until smooth. Add the sugar and beat on medium-high speed until creamed.
- Add in the lime juice and rum, mix to incorporate.
- Add the eggs one at a time, scraping down the bowl between additions.
- 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 but no longer.
- Divide the batter evenly between the prepared cupcake liners. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.
- Once the cupcakes have cooled, whisk together the glaze ingredients – to ensure the sugar has fully liquified you may want to throw it in the microwave for a minute or so.
- Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
- For the icing, in bowl, beat cream cheese with butter until smooth. Beat in vanilla and lime juice. Beat in icing sugar, one-third at a time, until smooth. Fold in lime zest.
- Frost cooled cupcakes. Garnish with lime slices, mint leave, brown sugar and blackberries, if desired.
*makes 56 cupcakes