Midori Melon Mojito Cupcakes Food

MIDORI MELON MOJITO CUPCAKES

Steps:

• Preheat to 350°F.
• Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
• Sift flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
• Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
• On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
• Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
• In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
• Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.

MIDORI COLADA

Steps:

• Mix in blender until smooth & serve immediately.

MOJITO CUPCAKES (ALSO CAN BE MARGARITA CUPCAKES)

Steps:

• *Cupcakes*.
• Mix together all ingredients for cupcake batter in an electric mixer.
• Use a ice cream scoop to add batter into paper lined muffin tin. Bake at 350°F per box direction for cupcakes.
• *Frosting*.
• Blend together softened cream cheese and butter until smooth. Gradually add in lime juice and rum. Add lime zest then add powdered sugar, 1/2 cup at a time until smooth. Refrigerate. Frost cupcakes right before serving. Refrigerate any leftovers.
• If you choose to make Margarita cupcakes substitute Rum for Tequila and Mojito mix for Margarita mix -- enjoy!

SPECTACULAR MIDORI CAKE

Steps:

• Preheat oven to 350 degrees F.
• In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely before serving.
• Frosting.
• In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.