Fruit Dessert Inspiration

seasonalfruitfrecipes
It’s that time of year again when the grass is starting to look greener, and our favourite fruits are coming into season. We want you to be prepared with all the recipe inspiration that you need.

FruitCrisp (15 of 20) FruitCobbler (13 of 17)

All Season Fruit Crisp | All Season Fruit Cobbler

Pavlova_web (16 of 20) LemonCurdTrifle (23 of 27)

Pavlova topped with fresh berries | Lemon Berry Trifle

StrawberryShortcake (24 of 28) 20. Angel food cake topped with fresh berries

Strawberry Shortcake | Angel Food Cake

35. A slice of warm rhubarb pie BlueberryPudding_web-22

Rhubarb Pie | Upside-Down Blueberry Pudding

Mojito Cupcakes

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A classic cocktail can be a cupcake too. We used the mint and lime flavours from a mojito to give these cupcakes a delightful flavour boost.

Mojito Cupcakes

What you need:
For the cupcakes

  • 1 1/2 cups (240 g) all purpose flour
  • 1/2 tbsp (7 g) baking powder
  • 1/4 tsp (2 g) salt
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) Redpath Granulated Sugar
  • 2 eggs
  • 2 limes (zested and juiced)
  • 1/4 tsp (1 mL) vanilla extract
  • 1/2 cup (125 mL) buttermilk
  • 1 tbsp (15 g) fresh mint finely chopped

For the mint simple syrup

  • 1/2 cup (125 mL) water
  • 1/2 cup (100 g) Redpath Granulated White Sugar
  • 1/4 cup (7.5 g) packed mint leaves

For the frosting

  • 1/2 cup (113 g) unsalted butter
  • 1 lime (zested and juiced)
  • 7 mint leaves finely chopped
  • 2-3 cups (200 g – 300 g) of Redpath Icing Sugar
  • 1 tablespoon (15 mL) of whipping cream

Chef’s Tips:

  • For a little rum flavour, when making the mint simple syrup, use Redpath Golden Yellow Sugar instead.
  • Brushing simple syrup over the slightly cooled cupcakes helps to create a very moist cupcake.
  • Make sure the mint you are using for the cupcake and frosting is finely chopped, so the mint pieces are easy to eat.

Prep Time: 20 minutes
Bake Time: 20-25 minutes
Yield: 12 cupcakes

How to prepare:
For the cupcakes

1. Preheat oven to 325°F (160°C). Line a cupcake tray with cupcake liners.

2. Mix flour, baking powder, and salt in a medium sized bowl. Set aside.

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3. In a separate large bowl beat butter and sugar together until light and fluffy.

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4. To the butter mixture add one egg at a time, scrapping down the bowl down after each addition. Add the lime juice, zest, mint, and vanilla extract.

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5. To the butter mixture add the flour and buttermilk alternatively, beginning and ending with the flour mixture. Beat until incorporated.

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6. Fill muffin liners 3/4 full and bake for 20-24 minutes. Let cool and decorate. While baking, prepare mint simple syrup.

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For the mint simple syrup

1. In a saucepan, combine water, sugar, and mint. Bring to a boil, stirring to dissolve sugar.

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2. Remove from heat once sugar is fully dissolved. Strain the simple syrup into resealable container. This is important to make sure the mint leaves are removed from the syrup. Set aside.
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3. Once cupcakes have cooled slightly, and syrup has cooled, using a pastry brush coat the cupcakes 1 or 2 times with the syrup.

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For the frosting

1. Chop mint and place in a small bowl with lime zest. Pour the lime juice overtop of the mint. This helps to keep the mint green.

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2. Beat butter until light and fluffy. Add the lime and mint mixture, mix until combined.

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3. Add 1 cup of icing sugar. Add the cream and continue to add icing sugar until desired consistency and taste is met.

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4. Fill a piping bag and pipe onto the cooled cupcakes.

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