Midori Melon Mojito Food
MIDORI MELON MOJITO CUPCAKES
Make and share this Midori Melon Mojito Cupcakes recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 45m
Yield 16 cupcakes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 245.3, Fat 15.1, SaturatedFat 9.2, Cholesterol 73.4, Sodium 107.6, Carbohydrate 25.3, Fiber 0.6, Sugar 14.9, Protein 3
MIDORI MELON MOJITO
Make and share this Midori Melon Mojito recipe from Food.com.
Provided by Thea
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.
MIDORI MELON ICE POPS
Steps:
- Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.
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