Cupcake Hero #7 [Melon]June 20, 2008 at 8:00 AM | Posted in Cupcake Hero, cupcakes | 29 Comments
Tags: crunkcakes, melon, midori, mojito
Can you believe it?
I am posting this month’s Cupcake Hero early! Me? Miss Procrastinator, Miss Never-on-time, Miss Fashionably-late… Thats right! ME!
This month The Cupcake Hero Staff are taking a summer cupcake breather and the ever sweet AbbySweets graciously offered to host this month’s Cupcake Hero in their place. You rock April! I wonder who next month’s host will be…? I am sure “s/he” must be fabulous! Doesn’t hurt to do a little butt-kissing right? LOL
When she announced on her blog that this month would be melon, I think I had a blank stare on my face. Usually as soon as I find out the CH ingredient, ideas start flying right away and “the book” gets doodles for days but this time I have to admit that I am not a fan of melon. No watermelon, no honeydew, no cantaloupe, no thank you! But…
Officer, I have no idea why its 1/2 gone… ::looking innocent::
What about a melon LIQUEUR? Now that’s a different story! Can you say crunkcakes? I’ll drink to them melons! LOL
Midori Melon Mojito Cupcakes
(Recipe adapted from Alpineberry | photos from me!)
18 16 cupcakes
For mojito cupcakes
1-1/2 cups all-purpose flour
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot (I used half and half instead)
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional) (Of course! I used the optional rum)
For midori whipped cream
1-1/2 cups heavy whipping cream
1-3 tsp midori liqueur, to taste
2 tbsp granulated sugar
To make cupcakes—
Preheat to 350F.
Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
Sift flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).
On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
[NOTES: I baked for about 20 minutes and they are more golden than I would have liked so next time I’ll reduce to about 18-19 minutes.]
To make whipped cream—
In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 1-3 tsp of midori liqueur to taste and mix to combine.
[NOTES: I added 3 tsp b/c I am a fan of the green stuff.]
To assemble cupcakes—
In the wise words of JoyTheBaker… Let me repeat. Allow cupcakes to cool completely. (The whipped cream will get runny if the cupcakes are still warm.) Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.
Husband rating: A
He’s not a drinker (stems back to too many bad drunken high school nights praying to the toilet god) but he will drink midori from time to time so he loved the whipped cream laced midori. He liked the mojito cupcake but he’s not a huge fan of mint. Overall he liked the combination.
Wifey rating: A+
The combination of the mojito cupcake and the midori whipped cream were SO good! I think buttercream would work but I liked the whipped cream as a lighter complement. Looks like I just found my new favorite crunkcake! Definitely will make again!
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