Malibu Mojito Cupcakes

Ah, the mojito. Its refreshing combination of lime and mint beckons me back to South Florida, transporting me to sunny Miami beaches and laid-back Key West bars.

Mojitos are usually made with plain white rum, but (as you can read in this post from 2012) that is not typically available in Casa de Crumm. Coconut rum is my poison of choice for daiquiris, pina coladas, and, yes, our friend the mojito.

So that is what you'll find in this cocktail-inspired cupcake. A subtle kiss of coconut complements the flavors of mint and lime ever so nicely, making this one bar-born confection I simply can't stop craving.

Fresh mint leaves are processed with sugar to permeate the cake batter, and more fresh mint is steeped in heavy cream to enliven a whipped white-chocolate ganache icing. A delightfully tart homemade lime curd fills the center of the cakes for a high-impact flavor combination that sends me straight to the Keys.

As you can see from the photos, I have a tendency to overfill the muffin cups. This recipe will produce enough batter for about 18 standard-sized cupcakes, or 12 that look like these. Personally, I don't mind a little crunch around the edges, but if you're feeling like a cupcake perfectionist, don't overfill the muffin cups!

Also, if you are used to making cakes by the creaming method, this recipe is going to sound totally wack. But trust me. Mixing the oil into the dry ingredients first helps coat the flour with fat to keep gluten formation to a minimum, producing that elusive, tender-crumb texture that's not too dense and not too light.

Malibu Mojito Cupcakes

~for the cake~
11 oz granulated sugar
1/3 cup (loosely packed) fresh mint leaves
8 oz all-purpose flour
2 oz cornstarch
1 T baking powder
3/4 tsp kosher salt (Morton or another coarse variety)
2 fl.oz vegetable oil
2 oz unsalted butter, softened at room temperature
6 fl.oz whole milk
2 fl.oz Malibu coconut rum
1 tsp pure vanilla extract
2 large eggs

~for the icing~
5 fl.oz, plus 4 T heavy whipping cream, divided
1/3 cup (loosely packed) fresh mint leaves
10 oz chopped white chocolate
1 T Malibu coconut rum

~for the filling~
1 cup homemade lime curd

Make the cake:
Preheat the oven to 350 degrees Fahrenheit and place muffin liners in each cup of a standard 12-cup muffin pan (and line an extra pan with 6-or-so liners if you don't want to overfill your muffin cups).

If you need to rinse your mint leaves, pat them very dry between two kitchen towels. Excess water will not be your friend.

Process the mint and sugar in a food processor for about two minutes or until completely integrated.

In a large mixing bowl (the one that comes with your electric stand mixer if that's what you'll be using) thoroughly whisk together (by hand) the flour, cornstarch, baking powder, and salt. Whisk in the mint-sugar, and then switch to an electric mixer fitted with the paddle attachment. With the mixer on low, beat in the oil until the mixture looks quite sandy. Add the softened butter a tablespoon at a time, continuing to beat on low while you prepare the wet ingredients.

In a clean bowl (preferably one with a spout), thoroughly whisk together the milk, rum, vanilla, and eggs. Increase the mixer speed slightly, and slowly stream the wet mixture into the flour mixture, beating just till well-incorporated. Use a rubber spatula to give the mixture one final stir by hand before distributing batter among the prepared muffin liners.

Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Let the cakes cool for 5 minutes in the pan and then completely on a cooling rack before filling and frosting.

Make the Icing:
Place the white chocolate in the bowl of an electric mixer and set aside.

Place 5 fl.oz of cream, along with the mint leaves, in a small saucepan over low heat.

Stir frequently, crushing the leaves to release their oils, for about 20 minutes or until the leaves look very dark and the cream looks pale green.

Strain the cream into the bowl with the white chocolate and discard the mint leaves. Mix on low speed using the paddle attachment until the white chocolate is totally melted and the mixture has cooled considerably. Increase the speed to medium and add 1 tablespoon of the remaining cream at a time, beating well between each addition. Increase speed to med-high and beat until fluffy and voluminous. With the mixer on, very gradually stream in the coconut rum.

Fill and frost the cakes:
Make a little well in the center of each cupcake for the filling. I used a cannoli mold--my daughter got a kick out of blowing the cake "cork" out of the mold and into her waiting hands--but a pairing knife would work just fine.

Place the lime curd in a piping bag fitted with a medium-sized tip, or zip-top bag with about 1/4-inch snipped off one of the bottom corners, and pipe the curd into each cupcake.

Transfer the whipped white-chocolate ganache to a pastry bag and pipe onto the tops of the cupcakes.

Serve immediately or store the cupcakes in an airtight container in the fridge for up to 4 days. Allow the cupcakes to warm completely to room temperature (at least 1 hour) before serving.

Thanks for reading. Here's to Being the Secret Ingredient in your life!

Macadamia-Coconut-Lime Tartlets

It's official: I have tartlet fever.

If you read my recent Chocolate, Pistachio, and Mascarpone Tartlets post, you saw my attempt at a semi-healthy dessert, perfectly portioned for those who crave moderation, and rich and delicious for those who crave decadence. 

In addition to moderation and decadence, Hoosband and I have been craving desserts we actually feel good about sharing with our two-year-old. These particular tartlets are made from nuts, coconut, coconut oil, lime juice, and a modest combo of unrefined sweeteners. I feel pretty good about that. 

Their coconut-lime flavor profile is inspired by a frozen drink Hoosband and I had years ago on our honeymoon in Mexico called a white sand--something else I've been craving. 

Macadamia nuts pair well with the flavors of coconut and lime, while adding creaminess and body to the filling and structure and crunch to the crust. 

Like the chocolate-pistachio tartlets, today's tartlets are no-bake and grain/gluten free. With the subtraction of the mascarpone, however, these tartlets are also dairy-free, though still not technically raw or vegan, due to the coconut palm sugar in the crust and the honey in the filling, respectively.

It is important to use virgin coconut oil in this recipe, as refined coconut oil lacks the essential coconut flavor and aroma. 

Due to their high coconut-oil content, these tartlets require at least 8 hours in the fridge to set up and should be stored in the fridge right up until consumption for best results. When the filling is set, the texture should be like a cross between lime curd and custard, similar to a key lime pie, and firm enough to slice if desired.

The tartlets can also be frozen overnight, resulting in a much firmer, more ice-cream-like texture.

Macadamia-Coconut-Lime Tartlets

for the crust

2/3 cups grated coconut (raw and unsweetened)

3 T coconut palm sugar (substitute with brown sugar if desired)

1/4 tsp fine salt

2/3 cups raw macadamia nuts

2 T virgin coconut oil

for the filling

2/3 cup raw macadamia nuts

1/4 cup freshly squeezed lime juice

1/4 tsp freshly grated lime zest (try to avoid using any of the white pith)

3 T honey (I used Texas brush honey)

1/4 cup virgin coconut oil

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups just allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place 1/3 cup grated coconut, the coconut palm sugar, and salt in the bowl of a food processor, and process till very finely ground. Add 2/3 cup macadamia nuts, the coconut oil, and remaining grated coconut, and process just until the nuts are ground to very small pieces and the mixture looks like very coarse, damp sand. 

Be sure not to over-process the mixture, as it will become nut butter and be too goopy to work with. If this does happen accidentally, add a an extra 3-4 tablespoons of grated coconut and pulse just enough to combine. The coconut will absorb some of the excess liquid and add more structure.

Divide the mixture evenly among the six prepared cups (1 1/2-2 T per cup). 

Use your fingers to press the mixture firmly into the bottom and about 1/2 inch up the sides of each cup.

Chill while you prepare the filling. 

Rinse and dry the food processor bowl, blade, and lid. Place 2/3 cup macadamia nuts in the processor and process until very smooth, the consistency of freshly ground peanut butter. 

Add the remaining filling ingredients and process until completely smooth. 

Pour the filling into the tart shells, dividing it evenly among the six cups. 

Place the muffin tin in the refrigerator and chill for at least 8 hours or till set. 

Store the set tartlets in airtight containers in the fridge until ready to serve, up to one week. 

If desired, garnish with some finely chopped macadamia nuts and fresh lime zest, or try a dollop of Whipped Coconut Cream.

Makes 6 tartlets.

Thanks for reading! Here's to Being the Secret Ingredient in your life.