Dessert

artisanal Gluten Free Mojito cupcakes with icing is for Dessert.

artisanal Gluten Free Mojito cupcakes with icing takes 45 minutes to prepare.

artisanal Gluten Free Mojito cupcakes with icing takes 25 minutes to cook.

artisanal Gluten Free Mojito cupcakes with icing makes 30 servings.

The ingredients for artisanal Gluten Free Mojito cupcakes with icing are:

1/4cup salted butter room temp
1 3/4 cup sugar
2 tsp GF vanilla
4 large eggs room temp
1 cup buttermilk room temp
1/2 cup light rum
zest of a lime
1/4 cup lime juice
2 tbsp minced mint
1/14 cup brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1tbsp and 1tsp potato flour
1 tsp xanthan gum
2 tsp xanthan gum
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

lime mint butter cream

1 1/3 cup plus 1 tbsp sugar divided
1/2 cup water
30 mint leaves
4 large egg whites
1/4 tsp salt
1 1/2 cups salted butter
1/4 cups mint finely chopped
zest of 1 lime
juice of 1 lime

Here is how you make artisanal Gluten Free Mojito cupcakes with icing:

preheat oven to 350FLine cupcake pan with linersCream together butter and sugar until light and fluffy, then add vanilla.add eggs one at a time, mixing to incorporate after each additionadd the rum buttermilk zest and lime juice and mix until combined.in a seperate bowl, combine flours,starches and xanthan gum. Add in rest of dry ingredients. MixAdd to wet mixture all at once and mix for about 30 seconds scrape down bowl. Mix until batter is smooth.divide into cupcake pansBake for 25 minutes or till a tester comes out cleanBUTTER CREAMMix 1 1/3 cup sugar and water into a heavey sauce pan add mint. With a candy thermometer heat to 240 meanwhile in stand mixer using whisk attachment whisk egg whites and salt until frothy.add the remaining tbsp of sugar to the egg whites until soft peaks form. Turn off the mixer and let the egg whites sit until the sugar comes up to temperature.when the sugar mixture reaches temperature carefully remove the mint leaves. slowly drizzle the hot sugar down the side of the mixer while on medium into the beaten eggs.When all the sugar is added continue to whisk until mixture is cool...about 10 minuteswhile the egg mixture is cooling cut butter into tablespoon size pieces.when egg whites are cooled leave the mixer running and add butter one piece at a time until incorporated.Switch to paddle attachment. add lime juice lime zest and mint.mix until frosting is smoothput on cooled cupcakesServing Size: makes 30 cupcakes with frostingNumber of Servings: 30Recipe submitted by SparkPeople user AKHEILA.

The nutritional information for artisanal Gluten Free Mojito cupcakes with icing is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 221.2

• Total Fat: 12.4 g
• Cholesterol: 77.6 mg
• Sodium: 236.1 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 1.1 g
• Protein: 3.1 g

The dietary needs meet for artisanal Gluten Free Mojito cupcakes with icing is Gluten Free