That's pretty much what we did today, too. I had to hit two stores. Missy's food is not a regular brand you can get at a grocery store. It has to come from a pet store. There's one up the street - going the OPPOSITE way of the grocery store. I went there first. Yeah. They don't open until 10. Great. WalMart is the other way. There's not an easy loop I can make on this trip. Thankfully, there weren't THAT many people out this morning. I honestly think there were more employees than there were customers today.
I love self check! I miss it at the other store I used to shop at, but this one has about 6 self check stations open now. I'm a bag packing snob. It's not really THAT difficult to pack my reusable bags any different than a regular plastic bag, but it's as if all training has gone out the window when checker's have to pack those bags. I usually wind up packing my own. Something about arbitrarily tossing my groceries in the bags just doesn't sit well with me. I want them packed. Packed well. I like the self check so I CAN pack my own bags without pissing anyone off. Not that I really care, but it just usually winds up pissing ME off when they start tossing my groceries willie nillie into my sacks. Grrrr.
I whipped these up and handed S a bite.
Me: I don't think you'll like these, but thought I'd give you a taste anyway.
S: What are they?
Me: Lime mint cupcakes. Mojito.
S: What in the world made you think of that? That doesn't even sound like a good cupcake.
Me: I don't know. Just thought it sounded like an interesting cupcake. I like them.
I do! I think they taste interesting, but in a good way. Especially once you add the rum buttercream. nomnomnomz!!
Preheat oven to 350.
Combine yogurt, sugar, egg substitute, oil, buttermilk, vanilla extract lime zest, lime juice, and mint extract in a large mixing bowl.
Combine flours, salt, baking powder, and baking soda in a small mixing bowl.
Add the flour mixture to the yogurt mixture and stir until combined.
Line 18 muffin cups with paper liners. Fill 3/4 full with batter.
Bake at 350 for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool 5 to 10 minutes. Remove from pans to a cooling rack and cool completely.
No, they don't normally look that green. I added some green food dye to the batter. Not sure why. Just thought they should look green. *shrug*
For the rum buttercream, ccombine margarine, powdered sugar, mint extract and rum in a medium mixing bowl with the whisk attachment. Beat until light and creamy. Top cupcakes with the buttercream and serve.
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I didn't want to add so much mint extract that it was overpowering. Watch that you don't add too much. Just a few drops here and there are enough. I put my finger over the mouth of the bottle and just let a few drops all at a time. I think I put about 3 to 4 drops of mint in the buttercream, but did put 1/4 teaspoon in the batter. It smelled like that was WAY too much and I was worried, but it turned out to be just enough.
Mojito Cupcakes with Rum Buttercream
Ingredients
- 1 c yogurt, nonfat
- 1 1/2 c sugar
- 1/2 c egg substitute
- 2 T canola oil
- 1 c buttermilk, fat free
- 2 t vanilla extract
- Zest of 2 small limes
- 1/8 c fresh lime juice
- 1/2 c whole wheat pastry flour
- 1 1/2 c cake flour
- 1/2 t salt
- 1 1/2 t baking soda
- 1/2 t baking powder
- 4 T margarine, softened
- 2 c powdered sugar
- A few drops mint extract
- 2 T rum
- 1 T milk, low fat
- Preheat oven to 350.
- Combine yogurt, sugar, egg substitute, oil, buttermilk, vanilla extract lime zest, lime juice, and mint extract in a large mixing bowl.
- Combine flours, salt, baking powder, and baking soda in a small mixing bowl.
- Add the flour mixture to the yogurt mixture and stir until combined.
- Line 18 muffin cups with paper liners. Fill 3/4 full with batter.
- Bake at 350 for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool 5 to 10 minutes. Remove from pans to a cooling rack and cool completely.
- Combine margarine, powdered sugar, mint extract and rum in a medium mixing bowl with the whisk attachment. Beat until light and creamy. Top cupcakes with the buttercream and serve.
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