Sorry it has been forever since I posted; life definitely crept up on me this past week!
In honor of Cinco de Mayo (and the adorable ferris wheel cupcake stand my cousin gifted me), I decided to make Mint Mojito cupcakes, with a healthier twist. This recipe is gluten and dairy free, and 100 % delicious.
Please see the recipe below. Enjoy!
Gluten and Dairy free Mint Mojito Cupcakes
Gluten and Dairy free Mint Mojito Cupcakes
Recipe makes a dozen normal cupcakesPrep Time: 20 minutes * Cook Time: 25-30 minutes
Ingredients:
For the cupcake:
- 1 cup of gluten free baking mix of your choice ( I used the Betty Crocker Gluten Free Mix, and I'm sure it can be found at any local grocery store)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Earth Balance Spread, softened (you can use any non-dairy spread/vegetable shortening)
- 1/2 cup organic granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp lime zest
- 1/4 cup rum (you can use dark or light, I chose to do light) *Note: if you dont want to buy a whole fifth of rum, you can get one of those airplane sized bottles, its exactly 1/4 a cup :)
- 1/2 cup unsweetened apple sauce
For the frosting:
- 1 cup Earth Balance Spread, softened (you can use any non-dairy spread/vegetable shortening)
- 2 tablespoons rum (optional)
- ¼ cup lime juice
- Zest of 1 lime, finely grated
- 3 – 3½ cups powdered sugar
- Mint or Mint extract
Instructions:
Cupcake:
- Preheat the oven to 350 degrees, line cupcake tin with cupcake cups
- In a medium mixing bowl, combine the gluten free flour, baking soda, baking powder, and salt. Set aside
- In a large mixing bowl, beat the sugar and eggs on medium speed four about 2 minutes, when the mixture begin to look fluffy you can stop
- Next, add the egg and vanilla into the wet mixture. Beat until incorporated
- Add lemon zest and rum, and beat until combined
- Now slowly add one part dry mix and one part apple sauce mix, and alternate (I began with 1/4 cup of flour, beat it in the wet mixture until combined and then added 1/4 cup of applesauce, beat until combined and repeat)
- Mix until just combined
- Divide the batter between the muffin cups. Bake for about 25-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. It should be slightly golden brown. Remove from oven, let cool in the pan slightly then place the cupcakes onto a wire rack to cool completely before frosting.
Frosting:
- Beat butter in a bowl with an electric mixer until creamy, about 1 minute
- In batches, gradually add confectioner's sugar, and beat until well blended and the consistency is smooth and somewhat stiff, about 3 minutes
- Add lime juice and beat well to combined
- Add a touch of mint extract, just barely a drop or two(this recipe can use fresh mint but the stores ran out, so I had to improvise!)
- Spread or pipe onto cooled cupcakes. I used a flower shaped pipe.
- Garnish with some lime zest
Enjoy!
Ferris Wheel Cupcake holder!!!!