Cupcakes for Grown-Ups (Featuring the Mojito)

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Did you ever have anyone call you "cute"?
Usually, it's the high school guy you have a crush on
who thinks of you as his little sister because
you're still in middle school. What you
feel like doing is kicking him in the shins and
telling him "cute" is for puppies and kittens and cupcakes!
Yes, cupcakes. But of course, you don't do that. You turn bright
red and run home and cry into your pillow because the boy of your dreams
thinks you're "cute" instead of "hot" or a "babe". Then again, maybe this is
just me and perhaps I am sharing too much -- wouldn't be the first time.

But for those of you who have suffered the label "cute", I want you
to know I hear you! Now that you're an adult you're over it, way
over it, and now you don't want "cute" in your life. For instance,
you've had it with cutesy kid cupcakes that look like teddy bears or
clown heads. You want a cupcake with attitude, one that marries the
subtleties of adult flavors, like mint and lime, and makes you remember
that you're an adult...who loves cupcakes even though, yes, they are
awfully "cute".

In my first cupcake bakery mystery, SPRINKLE WITH MURDER,

Melanie Cooper, my main character, hosts a cooking class in

her bakery that features happy hour cupcakes. One of the

cupcakes that they bake is a personal favorite of mine,

the mojito cupcake.

The Mojito: A dense, golden cupcake flavored with lime zest and dried spearmint leaves and topped with a rum flavored icing.

• 1/2 cup sugar
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 lime, juice and zest
• 2 tsp dried spearmint leaves
• 1/4 cup melted butter
• 1 beaten egg
• 1 cup milk
  

Directions:

Preheat your oven to 350°F. Sift all the dry stuff

together in a big bowl. Melt the butter and add

the beaten egg to it. Add that to the dry ingredients,

stirring in the milk until smooth. Zest half of a

lime, add it to the bowl. Squeeze in half of the lime

as well. Add the dried spearmint leaves to the batter,

mixing well. Bake for 16-20 minutes until they spring

back to the touch. Makes 12.

Rum buttercream:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 4 cups sifted confectioners' sugar
• 2 tablespoons milk
  
• 1 teaspoon rum flavored extract
  
• Mix all ingredients until fluffy
  
• Garnish with a candied spearmint leaf, real mint leaf or lime wedge.
  

Jenn McKinlay
SPRINKLE WITH MURDER March 2010

aka Lucy Lawrence
STUCK ON MURDER Sept 2009

www.jennmckinlay.com