1/4
cup rum or 1 teaspoon rum extract plus 1/4 cup water
3
tablespoons chopped fresh mint leaves
2
teaspoons grated lime peel
3
egg whites
Syrup
1/2
cup granulated sugar
1/4
cup butter or margarine
1/3
cup rum or 1 teaspoon rum extract plus 1/3 cup water
Topping
3
cups whipping cream, whipped
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 4 minutes, stirring frequently, until slightly thickened.
2
Cut a small circle out of the center of each warm cupcake; reserve removed pieces. Slowly pour about 1 teaspoon of syrup into each cupcake hole; replace cake circle. Brush top of each cupcake with remaining syrup. Cool completely in pans, Cover; refrigerate at least 2 hours or overnight.
3
Pipe or frost each cold cupcake with whipped cream. Garnish each with fresh mint leaf and quartered lime slice. Store covered in refrigerator.
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To save time and for easy clean-up substitute whipped cream topping (from aerosol can) for the whipping cream.
To bring these cupcakes to a gathering, transport the cupcakes without the whipped cream and garnish. Pack the cream and garnish in a cooler, and add when you arrive.
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Nutrition Facts are not available for this recipe
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