Blueberry Mojito Cupcake - Cupcake Hero

The ingredient for June's Cupcake Hero is blueberries and after much debate and research, I came up with a Blueberry Mojito Cupcake with Ginger-Lime Mascarpone Frosting. I knew I wanted to pair my blueberries with citrus but couldn't decide which one. I also wanted to incorporate ginger into the mix. I considered brushing the finished cupcakes with a ginger simple syrup and not knowing exactly what I was doing - I googled. What does google give me in the number 4 position ... a recipe by Tyler Florence for Blueberry Ginger Mojitos! Blueberries? Check. Citrus? Check. Ginger? Check. Perfect!

I started with the mojito cupcake recipe from Alpineberry which you can find on her blog. This cupcake is moist and delicious and the flavors of the mint and lime marry beautifully. Then I puree'd a pint of fresh blueberry and a few tablespoons of sugar. I found the mixture to be a bit thin, so I added a squeeze of lime and simmered it on the stovetop until I had a lovely blueberry jam. After portioning out the batter into the cupcake pan, I swirled about one tablespoon of jam into the batter and baked them. The Ginger-Lime Mascarpone Frosting was light and fluffy and the perfect topper for the cupcakes.

Dorothy of Kitchen Koala has generously agreed to host this months Cupcake Hero so please visit her blog to see what the other bakers have cooked up this month and to cast your vote for your favorite blueberry cupcake!

Mojito Cupcakes (from Alpineberry)
makes 18 regular cupcakes

1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot
1/4 pound (1 stick) unsalted butter, at room temp.
1 cup granulated sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional)

Preheat to 350F.

Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.

Sift flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.

Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum (if using).

On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.

Fill 18 standard muffin cups half full. Bake until cupcakes spring back when touched, 18-22 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.


Ginger-Lime Mascarpone Frosting

8-ounce mascarpone cheese
1 cup powdered sugar
2 to 3 tsp. grated fresh ginger (more or less depending on taste)
zest of 3 limes
juice from 2 limes
pinch of salt
1 cup whipping cream

Combine mascarpone cheese, sugar, ginger, lime zest, lime juice and salt and blend until smooth and creamy. Beat whipping cream until stiff peaks form. Gently fold whipping cream into mascarpone cheese mixture. Pipe onto cupcakes.