Mojito Cupcakes

Mint-Infused Lime Cake:

• 1 cup soy milk or almond milk
• 10 mint leaves- ripped in half
• 1 1/3 cups all-purpose flour (I had to add a little more)
• 1 tbsp cornstarch- I used organic
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup vegetable oil
• ¾ cup sugar
• Zest of 1 lime
• Juice of 1 lime
• 2 tsp dark rum- I did not have rum so I used 1 tsp Amaretto and 1 tsp rum extract as per Corey's recommendation
• 1 tsp vanilla extract

Lime-Mint Frosting:

• ¼ cup vegan margarine- 
• ¼ cup vegan cream cheese
• 2 cups confectioner sugar
• juice from 1/4 of a lime
• 1/2 tbsp finely chopped fresh mint
• organic raw sugar- for garnishing (optional)

1. In a small pot/saucepan pour the soy milk and add mint leaves. Bring to a boil, then turn off and let the mint steep for about 10-15 minutes.

2. Preheat oven 350 degrees, and spray and line 1 cupcake pan. In a large bowl, sift together the flour, cornstarch, baking soda, baking powder and salt. Remove the mint leaves from the soymilk (I used a spoon) and add the sugar, oil, lime zest, lime juice and rum. Whisk until well combined. Using the same whisk, slowly pour the wet ingredients into the dry whisking until the batter is smooth. DO NOT over mix. Using a ladle, ladle in the batter into the cupcake liners going up about 3/4 of the way.

3. Bake for 16-18 minutes, or until an inserted toothpick comes out clean.

4. In a medium-sized bowl, using a hand mixer, beat the vegan butter and cream cheese until creamy and smooth. Sift in 1 cup of the powdered sugar, and beat. Sift in the 2nd cup of powdered sugar and beat until well combined. Add in the lime juice and chopped mint, and beat. Cover in plastic and store in the fridge until ready to pipe.

5. Once the cupcakes are completely cool, pipe on the frosting and sprinkle with a LITTLE bit of the raw sugar. I topped mine with fresh mint leaves and a lime rind.

Makes 9 cupcakes