Mojito Cupcakes

Here's the recipe, from Cream Puffs in Venice, for the mojito cupcakes I made for models this Wednesday. I think the recipe is actually pretty fantastic as written, but I might make a few small changes next time.

I halved the batter/syrup recipes and got 12 regular-sized cupcakes, for which the frosting recipe as written was just about right. The cupcakes rose pretty well, so I'd fill the tins closer to 1/2 full than 2/3rds.

I increased the rum in all three parts, and still didn't think the things were quite as boozy as I would have liked, but I'm not sure I could have added a whole lot more without creating runny batter/frosting. Next time I might supplement with a bit of imitation rum extract.

I'd also suggest making just a bit more syrup than the recipe calls for, and poking lots and lots of holes when you soak the cakes. I enjoyed the effect of the syrup, but don't think it soaked into the middle as thoroughly as I would have liked. It's also possible I let the cupcakes cool too much before glazing; five minutes, as the recipe suggests, is almost certainly too long.

If you're baking in cupcake tins, as I do, I suggest skipping the usual cupcake liners (which I actually never use anyways - what the hell is the point?), as I'd imagine paper liners would tend to absorb the syrup and become soggy. The soaking does make the cakes a bit sticky, but with well-buttered and floured tins, I still had little troubling unmolding.

I loved the lime and rum flavors, but thought the mint got a bit lost. Next time I'll either steep additional mint in the syrup, mincing and then straining rather than using only whole sprigs, or perhaps add a cap-full of peppermint extract to the batter.

I forwent the macademia nut crackle and garnished with mint sprigs and slices of lime. I think they turned out quite pretty.