Mini Mojito Cupcakes
1/2 cup Key Lime EVOO
1 cup Granulated Sugar
1 1/3 cup Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
a pinch of Lime Fresco Sea Salt
Zest of a Lime
1/2 cup Buttermilk
2 Sticks Unsalted Butter, room temperature
12 oz Cream Cheese, room temperature
1 tbs Mojito Balsamic
6 cups Powdered Sugar
1 pinch of Vanilla Bean Sea Salt
1 pinch of Lime Fresco Sea Salt
Lemon Raspberry Sugar Shaker, to garnish
Preheat the oven to 350 degrees F and line your mini cupcake pan with paper cups.
Using the paddle attachment of a stand mixer, beat the key lime olive oil and sugar together until light and fluffy.
Meanwhile, in a medium bowl stir together flour, baking powder, baking soda, lime zest, and lime fresco sea salt. Add eggs to the oil mixture one at a time and beat until fully combined. Then, alternate adding the flour mixture and buttermilk to the oil mixture and beat until combined.
Spoon batter into the mini cupcake pan and fill 3/4 of the way full. Bake for 10 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool. After cupcakes are cool, dollop a small amount of the lime curd and spread out until smooth.
Prepare frosting by combining butter, cream cheese, and mojito balsamic in a large bowl. Beat on low speed until smooth, about 1 min. Add the powdered sugar, sea salts, and sugar shaker, mixing until smooth, about 1 min, then beat on medium speed for 1 min. to lighten frosting.
Using a Ziplock bag place the frosting in and cut a small-medium size hole in one of the corners, and frost the cupcakes. Sprinkle the cupcakes with the sugar shaker and serve!