Mojito Bundtlets #BundtBakers

These cute little individual bundts are full of the flavor of a summertime classic drink, the Mojito.  Perfect for your next picnic, bbq or poolside gathering.

The #BundtBakers are baking up Boozy Bundts today.........

Sneha of Sneha's Recipe is hosting today and invites us to share a fun, Boozy, bundt for this month.  Let's take a look.......

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

I love my cupcake bundt pan.  It is so much fun to serve up these little individual bundt cakes.  These started with a lime flavored batter and when they cooled enough to remove from the pan, each got a dunk into a minty simple syrup and some minted sugar.  They were delightful.

I took these to a pot luck that I attended and they were a huge hit.  If you are a Mojito fan you are going to love these little baby bundts.

Desserts, Cupcakes, Bundts, Cakes, Mojitos, Lime, Mint

Desserts

Tropical

Yield: 12 servings

Author: Wendy Klik

Mojito Bundtlets

These cute little individual bundts are full of the flavor of a summertime classic drink, the Mojito. Perfect for your next picnic, bbq or poolside gathering.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Cake

• 1 1/2 c. flour
• 2 t. baking powder
• pinch of salt
• 1 c. sour cream
• 1 c. sugar
• 3 eggs
• zest and juice of 1 lg. lime
• 1 T. white rum
• 1/2 c. canola oil

Mojito Simple Syrup

• 1/2 c. sugar
• leaves from one stem mint
• 1/3 c. water
• 2 T. white rum

Mojito Sugar

• 1/2 c. sugar
• 1 t. lime zest
• 6 mint leaves

Instructions

Sugar

1. Place the sugar, zest and mint into a food processor, pulse until mint is minced and ingredients are combined.  Pour into a small bowl.  Set aside.

Syrup

1. Place the sugar and mint in a food processor.  Pulse 2 or 3 times.  Pour into a small saucepan. 
2. Add water and rum, bring to a simmer over medium heat and cook for a few minutes until sugar is completely dissolved.  Let steep for 10 minutes.  Strain into a small bowl.  Set aside.

Cakes

1. In the small bowl of a stand mixer fitted with the whisk attachment, mix together the sour cream and sugar on low until combined.  Add the eggs, one at a time, mixing after each.  Add the lime zest, juice and rum, mixing until incorporated.
2. With the mixer on low speed add the flour, baking powder and salt until combined.  Add the oil and mix on low until incorportated.
3. Divide the batter between the mini cupcake bundt pan cups that have been liberally treated with baking spray.
4. Bake in a preheated 350* oven for 20-25 minutes until a skewer inserted removes cleanly.
5. Let cupcakes rest in pan on wire rack for 5 minutes before turning them out onto the rack.  Take each cupcake and dunk it first in the bowl containing the syrup and immediately into the minted sugar to coat.
6. Let cool completely before serving.

Notes:

Leftover simple syrup can be used to make mojitos, rim the glasses with the leftover minted sugar

Nutrition Facts

Calories

451.44

Fat (grams)

4.80

Sat. Fat (grams)

2.21

Carbs (grams)

100.55

Fiber (grams)

1.00

Net carbs

99.54

Sugar (grams)

86.79

Protein (grams)

3.87

Sodium (milligrams)

130.84

Cholesterol (grams)

56.87

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