Mojito Cupcakes

When I saw fresh mint at the farmer's market this past weekend, I knew it was time to make some mojito cupcakes. I got the recipe a few years ago from Vegan YumYum, (who in turn modified the vanilla cupcake recipe from Vegan Cupcakes Take Over the World), although I make the frosting with a lot of extra rum. These are the best. Here's how it goes.

First you infuse some fresh spearmint in soy milk:


Then you add lime juice and rum to curdle it, and cream with sugar:


The lime zest goes in with the dry ingredients:

As usual it all gets mixed together and baked, then topped with frosting once cool. Here's how I do the frosting:

1/3 cup nonhydrogenated margarine (I use Earth Balance)

1/3 cup nonhydrogenated shortening (I use Whole Foods brand)

3.5 cups confectioner’s sugar (you may need more)

3 Tbsp dark rum (I use Barbancourt 5 star)

1 Tbsp lime juice

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat well until thoroughly combined (if too dry, start adding the rum and lime juice, but don’t add liquid all at once or it will splash).  Add the rum and lime juice and beat a few more minutes.  If too runny, add more powdered sugar.  Add to the cooled cupcakes and garnish with a fresh mint leaf (add the mint leaves right before serving so they don’t wilt). I like to drip a little bit of extra rum into the icing right before serving so you get that volatile rum aroma when it comes up to your nose. The result: