artisanal Gluten Free Mojito cupcakes with icing
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of artisanal Gluten Free Mojito cupcakes with icing calories by ingredient
Number of Servings: 30
Ingredients
-
1/4cup salted butter room temp
1 3/4 cup sugar
2 tsp GF vanilla
4 large eggs room temp
1 cup buttermilk room temp
1/2 cup light rum
zest of a lime
1/4 cup lime juice
2 tbsp minced mint
1/14 cup brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1tbsp and 1tsp potato flour
1 tsp xanthan gum
2 tsp xanthan gum
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
lime mint butter cream
1 1/3 cup plus 1 tbsp sugar divided
1/2 cup water
30 mint leaves
4 large egg whites
1/4 tsp salt
1 1/2 cups salted butter
1/4 cups mint finely chopped
zest of 1 lime
juice of 1 lime
Directions
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.