Mini Mojito Cupcakes

Mini mojito cupcakes

Oh my heavens, are these little guys delicious! I ended up making these for St. Patrick’s Day and I will make them again. The original recipe was a good starter, but I honestly changed is too much to call it anything but a new recipe. First of all, I didn’t have any legit rum, so I used imitation extract. Also, I am serving these to people who don’t drink alcohol, so I thought a more mild taste would go over better. Without further ado, the darling Rum/Mint/Lime Cupcakes:

Mini Mojito Cupcakes

(Makes around 34-38 mini cupcakes)

RUM CUPCAKES:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick of butter ( ½ cup), softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon lime zest
  • 3 ½ teaspoon rum extract
  • ¾ cup unsweetened apple sauce

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line one and a half mini 24-muffin pans.
  2. In a bowl, whisk flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, beat butter and sugar until creamy, about 2 minutes.
  4. Add the egg, lime zest, rum and vanilla, beat until combined.
  5. Alternate adding the flour mixture and apple sauce, beginning and ending with the flour. Mix until just combined.
  6. Divide the batter between the muffin cups, about ¾ full.
  7. Bake about 17 minutes, or until golden brown and a toothpick comes out clean.
  8. Remove from oven, then immediately place the cupcakes onto a cooling rack.

MINT AND LIME CREAM CHEESE FROSTING

  • 1 stick of butter, softened
  • 1 (8oz) cream cheese, softened
  • 2 cups of powdered sugar
  • 2 tablespoons lime juice (about 1 lime)
  • Lime zest of 1 lime
  • ½ teaspoon + 1/8 teaspoon mint extract

DIRECTIONS:

  1. Beat butter in a bowl until creamy.
  2. Add cream cheese and beat until combined.
  3. Gradually add powdered sugar until well blended.
  4. Add lime juice, mint extract and half of the lime zest, mix.
  5. Frost your cupcakes once they’re cool, garnish with remaining zest and enjoy the heck out of them.

Optional thing I considered but didn’t actually do: pull out the green food coloring. I just couldn’t help but not want to artificialize the cupcakes any further. Anyway, Happy St. Patrick’s Day! Have a good one!

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Funfetti Cupcakes & A Birthday

But they were from a box, so they actually tasted good.

Unlike everything I’ve ever made from scratch.

Also, I came into work this morning and found these.

And these. All from this wonderful lady. She is truly amazing! I love her to death.

I’m sure I’ll post more later because my day is just getting started. Happy Un-Birthday to all of you! (Unless it actually happens to be your birthday too. Happy Birthday)

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Strawberry Cupcakes with Strawberry Frosting

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Hello! Yesterday morning, I made these strawberry cupcakes, completely from scratch, including the frosting! They look really good, don’t they?!

Well, they weren’t! They were basically gross. The frosting was way too sweet and the cupcakes weren’t sweet enough. My sister said they tasted like cornbread.

My brother-in-law ate like 6, so I have a feeling he thought they were just fine, although I now question his tastes.

Will I ever learn to bake? I’m thinking no. I just can’t bake, okay?! Sorry, future husband and future children.

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Pina Colada Cupcakes

If you didn’t see yesterday’s post, you need to check it out. Like come on. Where have you been.

So I made vanilla cupcakes with pineapple filling and coconut frosting. Here’s a bunch of photos! Click on the photo below for the cake recipe:

I tried to follow the recipe (click the photo with the ingredients above for the recipe) as strictly as I could. I’m not known for my baking skills. While they were in the oven, I mixed the frosting. As in, I got some Betty Crocker frosting and mixed in a bunch of coconut, then put it into a piping back (which I made myself by cutting off the zip part of a baggie, then twisting it up.

Then the cupcakes came out! And while they cooled, I made the pineapple filling (which I forgot to take a picture of.) I used this recipe. Except I did it in a saucepan. Turned out delicious, by the way! After they cooled, I took a melon baller (you’re supposed to use an apple corer, but I didn’t have one of those) and took out the centers in all the cupcakes, then filled them with the filling!

Then I frosted them, toasted some coconut and placed it on top (all decorative, like) and voila!

If I were to do it again, (but I won’t, because I don’t particularly like to bake) I would take the cupcakes out of the oven a good bit sooner. They were a little dry. But still tasty! Yay!

Keep up-to-date on my new postings by following me on Twitter. You can also contact me through my website here, email me at brittany@lacelollipops.com, or send me a message to my Facebook. Thank you!