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Extract from Prohibition Bakery • By Leslie Feinberg • Published by Sterling

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Prohibition Bakery
Here’s an amusing story. Despite starting a boozy bakery and having spent many a summer afternoon sipping on cocktails, Brooke was never a huge fan of rum and had therefore never tried a Mojito. About two years after the bakery was established, she tried a Mojito for the first time and said with no sense of irony, “It tastes just like our cupcake!”

Makes 60 mini cupcakes

*Frying mint is a delicate, sometimes infuriating procedure. Fry too little and you end up with a soggy mess. Fry too long and you get an oily, flavorless, brown crisp. Most mint stalks only have a handful of leaves that are the same size, and because frying dramatically shrinks the size of the leaf, a bounty of raw mint may yield only a few beautiful fried leaves. Luckily, you can use your “reject” mint for infused booze, so nothing goes to waste.

Posted by GMC Group Published See GMC Group's 298 projects » © 2019 Leslie Feinberg / Sterling · Reproduced with permission. · Prohibition Bakery by Brooke Siem and Leslie Feinberg, published by Sterling (£14.99, available from www.thegmcgroup.com)
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  • Step 1

    TO MAKE THE CAKE
    1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners.
    2. Place flour, baking powder, baking soda, and salt into a separate bowl and combine. Set aside.
    3. Combine yogurt, olive oil, sugar, lime juice, and lime zest in the mixing bowl of a stand mixer and beat until incorporated.
    4. With the mixer running, add eggs one at a time.
    5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.
    6. Mix until just combined, taking care not to overbeat.
    7. Fill cupcake tins to the halfway point.
    8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.

  • Step 2

    TO MAKE THE FILLING
    1. Whisk mint-infused jelly until smooth.
    2. Add mint-infused rum, 1 tablespoon at a time, stirring thoroughly between additions.
    3. Transfer the mint jelly/mint rum mixture to a squeeze bottle.

  • Step 3

    TO MAKE THE FROSTING
    1. With an electric mixer, beat shortening with the paddle attachment until fluffy.
    2. With the mixer on low speed, add confectioners’ sugar.
    3. Slowly stream in mint-infused rum and beat until smooth and fluffy, with no lumps or air bubbles.
    4. Transfer the frosting to a piping bag.

  • Step 4

    TO MAKE THE GARNISH
    1. Line a plate or sheet pan with paper towels. Set aside.
    2. In a medium saucepan, add canola oil halfway up the pan.
    3. Heat the oil to 350°F, using a candy thermometer to check the temperature.
    4. Gently fry mint leaves*until translucent, about 7 seconds.
    5. Remove leaves from the oil and let drain on paper towels. Immediately sprinkle granulated sugar on the hot leaves.

  • Step 5

    ASSEMBLY
    1. When cupcakes are cool, core each cupcake with a small pastry tip. If you don’t have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).
    2. Fill the cavity with the mint jelly/mint rum mixture, taking care not to let it overflow.
    3. Frost cupcakes to your liking.
    4. Garnish with a fried mint leaf.

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