All the goodness of a traditional mojito - lime, mint, and (most importantly) rum - in cupcake form! A tender vanilla cupcake is filled with a mojito lime curd and topped with mojito-flavored buttercream frosting for a surprisingly light summertime dessert.
Back when I still lived in Clarendon and worked at EY (and wasn't blonde/had long hair/wasn't mega-jaded about love, etc), the go-to Thursday happy hour for my friend Amanda and I was Spider Kelly's.
Now, do not get me wrong, SK's is definitely a dive-y place - I fondly recall dancing on their skee ball tables one Friday night when I had just moved to the area - but their Thursday happy hour is BOMB. $3.75 mojitos?! Including tax??? Pinch me, I must be dreaming.
(Their margaritas are also $3.75, but - as we learned this night - the sour mix is v sour (go figure) and will leave your tongue rather raw)
Needless to say, I've had some FUN nights with SK's mojitos. I mean, lime, rum, and mint - what's not to love? So, on a recent weekend, I endeavored to transform this beloved cocktail into a drink.
This past Saturday began with a hair appointment, then transitioned into a wedding cake tasting.
"WAIT. JESS. ARE YOU ENGAGED?" you may be wondering with your jaw literally on the ground at such a preposterous thought.
No, no, no dear readers. Hahahaha. Marriage requires one to have feelings, and we all know that the amount of tequila I've consumed thus far in my life has made me immune to those. Rather, I was at a fake wedding cake tasting, on a 3rd date with a man who was fun and creative enough to pretend to be my fake fiance. We had a whole backstory, complete with fake names (he was Rick, I was Genevieve Croissant - believable?), a proposal story (we had been on a deep sea fishing trip when he tumbled into the water - planned - and emerged with an engagement ring), a wedding hashtag (#GenGetsRickRolled), and a fake engagement ring ($7 for a pack of 12 at H&M).
Having not eaten anything that morning, I was STARVING, and may have been a little bit less-than-ladylike on my potential wedding cake. That's okay, though, as I am not often ladylike in life and like, why pretend to be something I'm not? #beyourself #thosewhominddon'tmatter #thosewhomatterdon'tmind #inspirationalhashtags
I left the cake tasting in a complete and total sugar coma, then proceeded to text all of my friends to figure out where they were drinking. The options were:
- A bar
- Another bar
- Lincoln Memorial at an Ole Miss reunion with free beer and lots of frat guys
And that is the series of events that led me to Mississippi on the Mall, an event where I decidedly not belong but made myself at home anyway, even crashing a happy hour at Hamilton with a bunch of Ole Miss guys after. Gotta love this lifestyle.
The next morning was, needless to say, rough. And when the going gets tough, the tough put rum into cupcakes? Go with it.
These mojito cupcakes are DELICIOUS. A homemade lime curd seems daunting, but don't fret! Just keep stirring and it will come together eventually. And you can spread the extra on pancakes that you eat for dinner because you don't have any food in your house! Snaps for versatility. Snaps for degeneracy? Please help me.
Mojito Cupcakes with Mojito Buttercream Frosting
To make these cupcakes, you will need:
- 1 box vanilla cake mix & required ingredients to make it a cake (or you could make it from scratch but hangovers are hard, y'all)
Mint Lime Curd
- Zest & juice from 5 limes (you want 1/2 cup lime juice)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 5 eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup fresh mint, minced finely
- Pinch salt
Mojito Buttercream Frosting
- 1 cup (2 sticks) unsalted butter
- 3-4 cups powdered sugar
- 1 cup mint lime curd
- 1/3 cup white rum
For the mint lime curd, zest and juice your limes so that you have 1/2 cup of lime juice.
Add the lime zest and granulated sugar to the bowl of a food processor and pulse until well-combined. In a medium bowl, cream the butter with the sugar and lime zest mixture at medium-high speed. Add the eggs one at a time, beating well after each addition. Add in the salt, and stream in the line juice while the mixer is running.
Heat a saucepan over medium heat and pour in the mixture. Cook until thickened and just about to boil (about 10 minutes), stirring CONSTANTLY. Bring your phone over with you, read more of my blog (*hair flip emoji*), do whatever, just DON'T stop stirring. The eggs will scramble and you will cry.
Once thickened, pour this mixture into a bowl and stir in your mint leaves. Cover with plastic wrap, then refrigerate until completely cooled.
While your lime curd is cooling, make the cupcakes! Following the instructions on the box (or for your favorite cupcake recipe if you're not lazy AF like I am), prepare your batter and bake your cupcakes. Set aside to cool while you start in on the mojito buttercream.
In a large bowl, beat your softened butter until creamy. Add in powdered sugar, one cup of a time, until you reach your desired consistency. Beat in 1/2 cup of COOLED* mint lime curd and the rum, then add more lime curd and powdered sugar as needed to achieve the desired consistency and flavor.
*Put this step off until the lime curd has cooled completely and is quite thick.
Using a small knife or corer, remove the core of each cupcake and discard. Fill each cupcake with mint lime curd...
Then frost with mojito buttercream frosting, and voila! Mojito cupcakes. The 2nd best way to enjoy a combination of rum, mint, and lime.