Mojito Cupcakes

May has arrived! Granted it knocked on the door and let itself in though an open window when I didn't answer, but I'm glad it's here. I love this time of year. I love it so much, that I want to treasure it like a piece of delicate porcelain. Part of me, the sometimes grouchy realist, is already lamenting the fact that Spring is almost over. (Sometimes I wish I could muzzle that part, or toss her into attic and throw away the key.)

May is such a charming, coy, month. And just like September, it makes me nostalgic. As I prepared these cocktail cupcakes, I thought back to my very first mojito. (It was love at first sip.) I'm not sure if it was the soothing process of baking, the cool, fragrant spring breeze drifting through the window, or the constant sipping from an actual mojito. But something made me think back to notable firsts in my life...the good, the bad, the beautiful, and the ugly;

first crush

first awkward slow dance with first crush

first equally awkward, head-bumbing kiss

first heartbreak

first bite into a caramel after having braces removed. (Not the dainty, invisible braces, I'm talking the full-metal jacket.)

first perfectly-aligned, smile at cause of said heartbreak

first successful, non-spreading, batch of homemade cookies

first car (because it was the colour of toothpaste)

first college party

first time skipping a class

first time hearing Yo-Yo Ma on the cello

first shot of espresso

first glance at potential love of my life

first few minutes after realizing that I let him go

first car accident (sound of metal on metal still haunts me)

first time traveling alone, abroad

first time wearing a bikini in public (thank you, Pilates and constant reassurances by friends)

first time I realized that I didn't have to tell my mom everything (And how wonderful it felt when I finally did.)

first time, since childhood, that I cut my hair super-short

first time I was able to pull my hair back into a stumpy ponytail again

first panic-ridden day, after 2 years, that I allowed myself to "skip" obsessive, rigid, unhealthy exercise routine
first time I gave myself permission to not be perfect
first moment I decided that food is not my enemy
first time I hit "publish" post

first blog comment!

first time a food photo was accepted by foodie site

first Tweet (hesitant, feigned, and ridiculously over-thought)

first time I realized that sent Tweets cannot be edited

first go as a bridesmaid

first time watching Bridesmaids (Never laughed so hard at a movie in my life)

first time I was able to let go of shyness and open up...slowly, open up, to my lovely readers (Thank you!) XO

Wanna hear about some boozy cupcakes? (I'll never master the segway.)

You probably know by now that I love girly cocktails. *said tipsy pinboard.*

I'm also a wee bit of a cupcake fanatic.

When the two entities collide, it makes me happy. Very happy. Do a little moonwalk across the kitchen floor, kinda happy.

These cupcakes taste like an actual mojito. And apparently, based on all the green-tipped noses, the best way to eat them is to dive in, head-first.

The cute little forks that I handed out were never put to use. (Less dishes for me!)

Sunday, is Cinco de Mayo! So even though you really don't need an excuse to make cupcakes...there ya go.

You're welcome. ;-)

Mojito Cupcakes
adapted from 6 Bittersweets
Yields 12 cupcakes

for the cupcakes
1 cup milk (I used whole)
1/2 cup fresh mint, bruised and coarsely chopped
Zest of 2 limes
3/4 cup sugar
2 Tablespoons fresh lime juice
1/3 cup canola oil
2 teaspoon dark rum
1 1/4 cups all-purpose flour
2 Tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

for the frosting
8 ounces cream cheese, softened to room temperature
1/2 cup (that's 1 stick), unsalted butter, softened to room temperature
Pinch of salt
2 tsp dark rum
1 Tbsp lime juice (about 1 medium-size lime)
1 1/2 to 3 cups powdered sugar
green food coloring (I used a drop of gel)

method
In a small saucepan, combine the milk and chopped mint. Heat to just a gentle simmer. Remove the pan from the heat, cover, and let the mint steep in the warm milk for about 15 minutes.
Press the milk through a strainer (try to squeeze out as much milk as possible). Discard the mint leaves, and set the minted milk aside to cool for about 5 minutes.

Preheat the oven to 350 F. Line a 12-cup muffin pan with liners.

In a large mixing bowl, combine the lime zest and sugar. Use your fingertips to rub the zest into the sugar until it becomes moist and aromatic; Set aside.
Add the lime juice to the cooled milk. Whisk vigorously until foamy.
Add the foamy milk mixture to the lime-infused sugar, as well as the oil and rum. Using a stand mixer fitted with the paddle attachment, or a hand-held, beat on medium speed-high speed until well combined.
Sift in the flour, corn starch, baking powder, baking soda, and salt. Mix on low speed until just combined. (Try not to over-mix.)
Divide the batter evenly among the prepared liners.
Bake for 20-22 minutes, or until the tops spring back when lightly touched, and a thin knife inserted into a center cupcake comes clean.
Remove the pan from the oven and allow the cupcakes to rest for about 10 minutes before removing them from the pan and onto a cooling rack. Cool completely before frosting.

Prepare the frosting: In the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if using a hand-held), beat together the cream cheese and butter on medium-high speed until creamy. Add the salt, rum, and lime juice; beat till incorporated. Gradually add the confectioners' sugar in 1/2 cup increments, beating well after each addition. If the frosting is too thin after adding 1 1/2 cups, slowly add more sugar until it reaches a spreadable consistency. Add a drop of food colouring (or gel), and beat until evenly distributed.

Frost the cupcakes as desired!