It seems like for the past few days, everything I've made has featured limes in some shape or form. I made the Vietnamese Lettuce Rolls, and they featured lime as one of the many flavors. I few days ago, it was guacamole with lime in it. This morning when I checked my e-mails from one of the Yahoo Groups I belong to, there was a recipe for Cuba Libre Cupcakes posted, that sounded delicious! Carlos, the person who posted it, said they he found it on another website. Now, having written a blog for quite some time, I didn't want to post a recipe without given credit to the person who developed the recipe. I did a little research, and a little googling and came up with a fabulous blog site for all of you to check out. It is Rachel Rappaport's Coconut & Lime. She originated this recipe and here is the link for all of you to see her posting: Coconut & Lime Blog - Cuba Libre Cupcakes
Please make sure you check out her blog, she has an amazing array of wonderful recipes. She is also the author of The Everything Healthy Slow Cooker Cookbook. She has been named as one of the 50 best food blogs and one of a very few blogs where the recipes are her original creations.
I e-mailed her and got her permission to show a step by step guide to making the cupcakes.
Cuba Libre Cupcakes
Here is the step by step to making the cupcakes:
You will need the following ingredients:
Preheat oven to 350 degrees F.
Line or grease and flour 1 12 cupcake cupcake pan.
In a small saucepan,
heat butter (1/2 cup - 1 stick),
coca cola (1/2 cup)
and rum (2 tablespoons)
Remove from heat and allow to cool. (I put
mine into the refrigerator.)
Mix together lime juice (I used a reamer
and juiced a fresh lime - it took one half of a lime - I used the other
half to decorate the tops)
I cut the lime in half
put the juice (1 tablespoon lime juice) into a small bowl
measured and added the milk (1/4 cup)
in a small bowl or measuring cup
(as Rachel said, you may see some curdling)
and set aside.
Measure out your flour (1 cup), I use the scoop and level method
and place into a large mixing bowl
Measure the sugar (1 cup) the same way
add the sugar to the flour
Measure the Dutch cocoa (3 tablespoons dutch processed cocoa)
Baking powder (1 teaspoon),
Baking soda (1 teaspoon)
and salt (1/2 teaspoon)
Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
Add the cooled butter/coke mixture
and beat until well combined.
Add egg (1 egg),
then pour in the milk.
Mix until combined.
The batter will be rather thin.
Fill each well 2/3 of the way full.
Put into the preheated oven
Bake 20 minutes
or until a toothpick comes out clean.
Remove cupcakes to wire racks as soon as possible to cool.
To make the frosting, measure out the confectioners' sugar
(1 1/2 cups confectioners' sugar)
and sift (to get a smooth frosting)
measure and sift the Dutch cocoa (1 1/2 tablespoons Dutch process cocoa)
add the cream cheese, at room temperature (1/2 8 ounce package)
and the rum (1 tablespoon good Rum)
Mix well until the frosting is smooth...
Frost with Chocolate Rum Cream Cheese Frosting
Take the remaining half of the lime and cut into thin slices
and then cut each slice into quarters...
Garnish with a wedge of lime.
Thank you Rachel for a fabulous recipe.
The cupcakes were so moist and delicious -
Steven wanted to eat all the frosting- Yummy!!!!!!
Be sure to visit Rachel's Blog