I am thoroughly convinced that cooking and baking with alcohol can only make whatever I’m cooking and baking taste better. Case in point, the bourboncoffeechocolate cake known affectionately in my circle of friends as the Cake of Doom.
But I digress.
I am also thoroughly convinced that this rum would make AMAZING mojito cupcakes. The recipes I’m looking at to guide my foray into Mojito cupcakes incorporate the Mojito flavors in a variety of ways, but I’m going to add lime zest and a dash of rum to the batter, and make a rum/spearmint buttercream frosting and put a candied lime on top.
For the sake of Mojitos and possibly mint frosting, I made spearmint simple syrup, something ludicrously easy to do.
Ma grand-mère keeps some overly enthusiastic spearmint plants out back, so I grabbed a little. Simply syrup is usually made in a 1:2:x ratio, x being whatever flavor you’re using, and dependent on how strong you want the flavor to be.
I used about 1 cup water to 2 cups sugar to about 1 cup loosely packed fresh spearmint leaves. I dumped them in a small saucepan, brought them to a boil while stirring, and then pulled it down to a simmer for about five minutes. Then I let it cool, strained the stewed mint leaves out of the goo, poured it into a jar…and voila, spearmint simple syrup.
We’ll see how it works in my frosting.
Fun fact: I forgot the recipe book that I was basing my mojito cupcakes on…but I’m a cupcake ninja, so M. Ducksworth and I made them without a recipe. That is, I remembered, basically, the general recipe for the cupcake, added lime zest, rum, and spearmint simple syrup, and then turned out pretty damn well.
This is a basic vanilla cupcake with about a quarter cup less soy milk, a 1/4 cup of rum added, and zest from three limes. The frosting is a pretty standard buttercream with some spearmint flavor added–my simple syrup added a very delicate mint flavor that I think was pretty good. Using spearmint extract would work just as well, if not better.