Mojito Cupcakes from ‘Lookbook Cookbook’

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Photograph by Jessica Milan

From Yahoo Food’s Cookbook of the Week: Lookbook Cookbook by Jessica Milan

Mojito Cupcakes 
Makes 12 

This recipe is all the fun of a mojito in the form of a cupcake. Fresh lime and mint go oh so perfectly together in this one. Don’t skimp on the quality of the all-purpose gluten-free flour you buy, and make sure to add xanthan gum if it calls for it.

Cupcakes:
2 cups all-purpose gluten-free flour blend
1 cup organic cane sugar
1½ tbsp fresh mint, finely chopped
1½ tsp baking soda
½ tsp sea salt
1 cup purified water
½ cup grapeseed oil
2 tbsp apple cider vinegar
2 tbsp fresh lime juice
1 tsp fresh lime zest

Frosting:
¾ cup coconut butter, stirred before use
⅓ cup coconut nectar
1 tbsp fresh lime juice
½ tsp fresh lime zest
2–5 tbsp purified water, as needed

Preheat the oven to 350°F. Line a cupcake tray with 12 liners. Add the flour, sugar, baking soda, mint and sea salt to a large bowl and sift well with a fork. Add the water, oil, vinegar, lime juice and zest and mix well until there are no clumps. 

Pour ¼ cup of batter into each cupcake liner so they are evenly distributed. There may be a little batter left over. Put the cupcakes in the oven for 15–20 minutes, removing once you can poke a fork or toothpick into the center of them and it comes out clean. 

In the meantime, make the frosting by adding all ingredients except the water to your food processor and mix. Use a rubber spatula to scrape down the sides. Add 1 tablespoon of water at a time until it becomes smooth and creamy as desired. Coconut butter hardens when chilled, so leave at room temperature before frosting. 

Remove the cupcakes from the oven when ready and transfer from the cupcake tray onto a cooling rack or plate. Allow to cool before frosting.

Reprinted with permission from Lookbook Cookbook by Jessica Milan (Page Street Publishing).

More gluten-free baked treats:

Carrot cake recipe from Cup4Cup

Coconut cream pie recipe

Gingersnaps recipe