1 cup flour
1 tsp baking powder
1/2 tsp salt
4 oz unsalted butter - softened
1 cup sugar
2 large eggs
3 Tbsp dark rum
zest from 1 lime
1/2 cup mint, finely chopped (by hand or food processor)
1/2 cup sour cream
5 Tbsp. unsalted butter - softened
1-1/2 tsps. dark rum
1 Tbsp whole milk
1 Tbsp. mint, finely chopped
1 Tbsp lime juice
2 cups confectionary sugar, sifted
2 to 4 drops green food coloring
zest from 1 lime for garnish or sprinkles
-Preheat oven to 325 degress.
-line a cupcake pan with 12 cupcake liners. Set aside.
-In medium bowl, sift together flour, baking powder and salt. Set aside.
-In large bowl, use an electric mixer on high speed to cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Continue beating as you add the rum, lime zest and mint.
-Alternate between adding the flour mixture and sour cream in three additions.
-Divide batter evenly amont the cupcakes liners and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack for 5 minutes or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
-For the icing, use the mixer to beat the butter, rum, milk, mint and lime juice until well mixed. Slowly add the sugar. Turn the mixer to medium high and beat until smooth and fluffy. Add the green food coloring until the mixture becomes a delicate light green color. Place the icing in the fridge to firm up for about 10 minutes. This will make piping a bit easier.
-Smooth or pipe icing onto the cooled cupcakes and garnish with the lime zest.