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!

blackberry-lime-cupcakes

Ingredients:

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

6 eggs

1 1/2 cups milk

2 cups fresh blackberries

Glaze:

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

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line two muffin pans with paper liners.
  3. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside.
  4. 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.
  5. Add in the lime juice and rum, mix to incorporate.
  6. Add the eggs one at a time, scraping down the bowl between additions.
  7. 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.
  8. 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.
  9. 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.
  10. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
  11. 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.
  12. Frost cooled cupcakes. Garnish with lime slices, mint leave, brown sugar and blackberries, if desired.

*makes 56 cupcakes

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