artisanal Gluten Free Mojito cupcakes with icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1/4cup salted butter room temp1 3/4 cup sugar2 tsp GF vanilla4 large eggs room temp1 cup buttermilk room temp1/2 cup light rumzest of a lime1/4 cup lime juice2 tbsp minced mint1/14 cup brown rice flour3/4 cup sorghum flour2/3 cup cornstarch1/4 cup potato starch1tbsp and 1tsp potato flour1 tsp xanthan gum 2 tsp xanthan gum 2 1/2 tsp baking powder1 tsp baking soda1/2 tsp saltlime mint butter cream1 1/3 cup plus 1 tbsp sugar divided1/2 cup water30 mint leaves4 large egg whites1/4 tsp salt1 1/2 cups salted butter1/4 cups mint finely choppedzest of 1 limejuice of 1 lime
preheat oven to 350F
Line cupcake pan with liners
Cream together butter and sugar until light and fluffy, then add vanilla.
add eggs one at a time, mixing to incorporate after each addition
add the rum buttermilk zest and lime juice and mix until combined.
in a seperate bowl, combine flours,starches and xanthan gum. Add in rest of dry ingredients. Mix
Add to wet mixture all at once and mix for about 30 seconds scrape down bowl. Mix until batter is smooth.
divide into cupcake pans
Bake for 25 minutes or till a tester comes out clean
BUTTER CREAM
Mix 1 1/3 cup sugar and water into a heavey sauce pan add mint. With a candy thermometer heat to 240
meanwhile in stand mixer using whisk attachment whisk egg whites and salt until frothy.
add the remaining tbsp of sugar to the egg whites until soft peaks form. Turn off the mixer and let the egg whites sit until the sugar comes up to temperature.
when the sugar mixture reaches temperature carefully remove the mint leaves. slowly drizzle the hot sugar down the side of the mixer while on medium into the beaten eggs.
When all the sugar is added continue to whisk until mixture is cool...about 10 minutes
while the egg mixture is cooling cut butter into tablespoon size pieces.
when egg whites are cooled leave the mixer running and add butter one piece at a time until incorporated.
Switch to paddle attachment. add lime juice lime zest and mint.
mix until frosting is smooth
put on cooled cupcakes
Serving Size: makes 30 cupcakes with frosting
Number of Servings: 30
Recipe submitted by SparkPeople user AKHEILA.
Line cupcake pan with liners
Cream together butter and sugar until light and fluffy, then add vanilla.
add eggs one at a time, mixing to incorporate after each addition
add the rum buttermilk zest and lime juice and mix until combined.
in a seperate bowl, combine flours,starches and xanthan gum. Add in rest of dry ingredients. Mix
Add to wet mixture all at once and mix for about 30 seconds scrape down bowl. Mix until batter is smooth.
divide into cupcake pans
Bake for 25 minutes or till a tester comes out clean
BUTTER CREAM
Mix 1 1/3 cup sugar and water into a heavey sauce pan add mint. With a candy thermometer heat to 240
meanwhile in stand mixer using whisk attachment whisk egg whites and salt until frothy.
add the remaining tbsp of sugar to the egg whites until soft peaks form. Turn off the mixer and let the egg whites sit until the sugar comes up to temperature.
when the sugar mixture reaches temperature carefully remove the mint leaves. slowly drizzle the hot sugar down the side of the mixer while on medium into the beaten eggs.
When all the sugar is added continue to whisk until mixture is cool...about 10 minutes
while the egg mixture is cooling cut butter into tablespoon size pieces.
when egg whites are cooled leave the mixer running and add butter one piece at a time until incorporated.
Switch to paddle attachment. add lime juice lime zest and mint.
mix until frosting is smooth
put on cooled cupcakes
Serving Size: makes 30 cupcakes with frosting
Number of Servings: 30
Recipe submitted by SparkPeople user AKHEILA.
Nutritional Info Amount Per Serving
- Calories: 221.2
- Total Fat: 12.4 g
- Cholesterol: 77.6 mg
- Sodium: 236.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
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