Mint Mojito Cupcakes (Gluten and Dairy Free!)

Hi Guys!


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 cupcakes

Prep 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!!!!