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Copyright ©2002-2016 Dr. Jennie Chen. All images and articles are copyrighted. Unauthorized use is strictly Prohibited. Proud members of GSMDCA, Southbound, Gulf Coast GSMDC, IWPA, TXWorkingDogs, LSBMC, WETDOG, BVKC, OWNC, LCA, SNIP, and CGC Evaluator #27966.
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Blog Post
This
recipe comes from our second place amateur freestyle winner of Cupcake
Smackdown 1.0, Kelly Guerra. Mmm..... sounds yummy! Enjoy! One
of my favorite drinks is a mojito, except that I like to make mine with
coconut rum for a super tropical flavor, which I call a “cocojito.” I
wanted to try and duplicate the flavors in cake form and this is what I
came up with! This recipe is my father in law’s favorite; in fact, it
was the flavor I used for his wedding cake when he and second wife got
married! 1 stick of butter, room temp ¼ cup white sugar ½ cup brown sugar 1 1/3 cups cake flour 1 tsp baking powder ¼ tsp mint extract 1 tsp coconut extract pinch of salt (nix this if you choose to use salted butter) 2 eggs ½ cup coconut milk (honest to goodness coconut milk, not the coco lopez crap) 1 TBSP key lime juice ½ tsp
lime zest
For the
frosting, I use a Swiss buttercream mixed with a little bit of lime curd
mixed in to taste. You could use a regular buttercream too, but I love
the velvety texture of Swiss buttercream. Recipes for both are below. Lime
Curd 3 eggs 6 tablespoons butter ½ cup sugar 2/3 cup fresh key lime juice 1
teaspoons key lime zest
Swiss
Buttercream This
buttercream is smooth, decadent, and darn tasty…but it’s not very heat
resistant. I’ve actually subbed out a ¼ cup of the butter for shortening
in order to help it stand up a bit more. You can sub out the vanilla for
any other flavor you want and the frosting takes color very well. The
natural color of this frosting is a soft ivory color. ¾ cup egg whites (about 5 large eggs) 1 ½ cups sugar 1 pound of salted butter, softened 1 tsp
vanilla extract
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