Ingredients
- 1 1/2 cups sorghum flour
- 3/4 cup cornstarch
- 3/4 cup tapioca starch
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup softened butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp dried mint
- 1 shot dark rum
- juice of one lime
- Frosting:
- 1 cups softened butter
- 4 cups confectioner's sugar
- 1/2 tsp salt
- 1 shot dark rum
- juice of 1/2 lime
- Mint sugar and/or 1 tsp crumbled mint to garnish (if you have none, you can add 1/2 tsp mint extract for the third key mint ingredient in this Mojito combo)
- Slivers of lime peel for garnish
Directions
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Preheat oven to 350 degrees F.
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Mix sorghum flour, cornstarch, tapioca starch, baking powder and salt together in medium mixing bowl.
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In large mixing bowl, cream together butter and sugar until fluffy.
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Mix in eggs, lime juice, rum and 1 tsp dried mint. Blend until smooth. Then alternate adding dry ingredients and milk gradually, blending in each addition until smooth.
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Spoon batter into muffin tins lined with paper liners. Place in preheated oven and bake 18-20 minutes or until done. Cupcakes will be springy to the touch.
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Remove from oven and place on racks to cool 5 minutes. Remove cupcakes and let cool on rack until completely cooled.
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Frosting
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Cream butter until fluffy. Add confectioner’s sugar and salt and blend well. Add rum and lime juice and blend until creamy. Frost your Mojito cupcakes when they are thoroughly cooled. Garnish with mint sugar or crumbled mint and little lime peel twists, to keep up the cocktail theme.