>>11880377Ingredients:
For the bomb:
½cup
buttermilk
½cup
mint leaves
(bruised)
1½cups
all-purpose flour
1½teaspoons
baking powder
¼teaspoon
salt
½cup
unsalted butter
(at room temperature)
1cup
granulated sugar
2eggs
(at room temperature)
Zest and juice of 1½ limes
2tablespoons
white rum
¼teaspoon
vanilla extract
To Brush the bombs:
2tablespoons
white rum
2sprigs fresh mint
For the Frosting:
1½cups
unsalted butter
(at room temperature)
4¼cups
powdered sugar
1½tablespoons
lime juice
3tablespoons
white rum
US Customary - Metric
Directions:
Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 to 30 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. The milk may appear curdled or clumpy, but don't worry, it will come back together. Press on any milk solids and mint leaves to extract all the liquid possible. Give the milk a quick stir to smooth it out and set aside.
While the mint is steeping in the milk, preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)
