Apple Mojito

 Yet another good way to use those delicious fresh apples this fall – make Apple Mojitos! Brown sugar tastes so good with apples and we preferred  lemon juice over lime (which is normally used for mojitos).
Mmmm…enjoy the taste of fall!

Apple Mojito - copyright Rum Therapy

Apple Mojito
(makes one)

2 oz. gold rum
2 tsp. brown sugar
1 tsp. lemon juice
6 – 8 mint leaves
4 oz. fresh apple juice
3 slices apple
club soda

Put brown sugar, mint, lemon juice and one slice of apple in a tall glass and muddle. Add the rum and stir. Fill the glass with crushed ice and add the apple juice, stir. Top it off with a few splashes of club soda to fill and garnish with the remaining apple slices.

recipe: Rum Therapy

For suggestions on what gold rum to use, check out our Rum Therapy Reader’s Choice Rum Picks under Gold Mixing Rums

 

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Spiced Rum Cupcakes

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and since I couldn’t find anyone close that would bake them for me, I decided I’d have to bake them myself and headed to the store for the ingredients. It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, they were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there! Thanks Baking Serendipity for the recipe!

Spiced Rum Cupcakes
Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting

recipe adapted from Cupcake Project

1 1/2 cups flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
3/4 cup canned pumpkin
2 eggs
1/2 cup canola oil
1/4 cup spiced rum

In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.

Cinnamon Cream Cheese Frosting
recipe from Cupcake Project

8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 1/2 tsp cinnamon

Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

5 from 1 reviews
Spiced Rum Cupcakes
 
Author:
Ingredients
  • Cupcakes: 1½ cups flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups sugar
  • ¾ cup canned pumpkin
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup spiced rum
  • Frosting: 8 oz cream cheese
  • ¼ cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1½ tsp cinnamon
Instructions
  1. Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid ¾ of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
  2. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, ½ cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last ½ cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

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Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC