Mojito Cupcake: Mint, Lemon and Wet
by Editorial Staff
A simple, very bright and moist cake in which mint and lemon complement each other perfectly, merging into a Mojito flavor. Soaked in syrup.
Ingredients
- Lemon – 3-5 pcs.
- Mint (leaves) – 250 ml (1 glass)
- Sugar – 210 g
- Flour – 160 g
- Sour cream (any fat content) – 75 g
- Egg – 1 pc.
- Butter – 35 g + for greasing the mold
- Vegetable oil – 30 ml
- Soda – 0.5 teaspoon.
- Baking powder – 0.5 teaspoon
- Semolina (or crackers, bran) – 1 handful (for sprinkling the mold)
- Rum (or limoncello) – 4 tablespoons (optional)
Directions
- Melt 35 g of butter over low heat.
- In a bowl, mix 160 g flour, half a teaspoon of baking soda, half a teaspoon of baking powder.
- Finely chop the fresh mint leaves.
- We need a glass (250 ml) of chopped and lightly tamped mint.
- Rub on a fine grater half of the lemon zest, if it is large, or the whole zest, if the lemon is small.
- From the lemon itself, you need to extract 40 ml of juice (you may have to add juice from another lemon or a purchased one, already squeezed out).
- Pour 110 grams of sugar into another bowl and break one egg there. Beat the egg with sugar using a mixer at high speed for 4 minutes.
- After that, add melted butter and 30 ml of vegetable oil. We mix.
- Add flour with baking powder and baking soda. Mix well.
- Add mint, zest, lemon juice and 75 grams of sour cream of any fat content.
- Mix well again. Preheat the oven to 170 degrees.
- We take a baking dish – I have 21 cm. Grease it with butter and sprinkle with semolina, bread crumbs or bran. We shift the dough into it. Place in a preheated oven and bake the lemon mint cake for about 45 minutes, or until skewered dry.
- While the cake is baking, let’s prepare the syrup. We need half a glass of lemon juice and half a glass of sugar. (We do not respond to comments about the amount of lemon juice in the recipe: if it seems too much to you, just do not cook this cupcake). Mix them in a ladle, bring to a boil over medium heat.
- Boil over low heat for 2 minutes and remove from heat.
When the syrup has cooled slightly, you can add 4 tablespoons of rum or limoncello to it. - Take the finished lemon cake out of the oven, let it cool slightly, turn it upside down in the shape and saturate the cake with syrup through the lower porous surface: a very thin stream over the entire area, retreating slightly from the edges. Leave to soak for 2 hours.
- After 2 hours, turn it over to its normal position and enjoy. It is better to store in a closed container and upside down, because the syrup tends to drain back to the bottom of the cake. In the original recipe, 3 times less mint is added to the dough, and 2 times less syrup. But in this case, we are not mint and not wet
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