MOJITO CUPCAKES

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Mojito Cupcakes image

Rum syrup provides a wonderful addition to these delicious mojito cupcakes that are made using Betty Crocker™ Super Moist™ cake mix - a perfect party dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup seltzer water or club soda
1/3 cup vegetable oil
1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
3 tablespoons chopped fresh mint leaves
2 teaspoons grated lime peel
3 egg whites
1/2 cup granulated sugar
1/4 cup butter or margarine
1/3 cup rum or 1 teaspoon rum extract plus 1/3 cup water
3 cups whipping cream, whipped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
  • Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
  • Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 13 g, TransFat 0 g

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