Mojito Cupcakes
About the bake
Entertaining your friends with a dinner party? Why not serve them up these cheeky mojito cupcakes to really get the party started.
If you are looking for a less boozy bake, we think you'll love our Oreo cupcakes.
Ingredients
For the cupcakes
- 120mlButtermilk
- 0.5 tspDark rum
- 210gAllinson's Self Raising Flour
- 110gButter (unsalted) (room temperature)
- 150gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range) (room temperature)
- 0.5 tspNielsen-Massey Vanilla Extract
- 1 tspBaking powder
- 1Salt (pinch of)
For the syrup
- 100gUnrefined demerara sugar
- 1 tbspWater
- 2 tbspDark rum
- Mint leaves (a few)
- 2Lime zest
For the buttercream
- 50gButter (unsalted) (room temperature)
- 200gSilver Spoon Icing sugar
- Mint leaves (chopped)
- 0.5 tspDark rum
- Lime (for decoration)
Method
Step 1
Preheat the oven to 180°C (160°C, gas mark 4). Line a mini muffin tin with paper cases.
Step 2
In a small bowl, mix together the buttermilk, rum and vanilla extract.
Step 3
In another bowl, mix together the flour, baking powder and salt.
Step 4
In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy.
Step 5
Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition.
Step 6
Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture.
Step 7
Add another 1/3 of the flour, then the remaining buttermilk, and finally the remaining flour. Scrape the edges of the bowl to ensure all of the flour has been incorporated.
Step 8
Pour the mixture into the prepared tin, filling the cases halfway and bake for 20 mins in a preheated oven.
Step 9
Meanwhile, prepare the syrup. In a small saucepan, bring the water and sugar to the boil. Once the sugar dissolves, remove from heat and add rum. Then add the zest of lime and mint.
Step 10
Let this steep for 5 minutes, then pass the syrup through a sieve into a bowl, discarding what is left over.
Step 11
Once the cupcakes are cool, use a skewer to make a hole in the centre of each cupcake.
Step 12
Get a piping bag with a small round nozzle and poke the end of the nozzle into the hole you've made in the first cupcake, and pour some of the syrup into the bag, filling the cupcake. Alternatively poke holes in the cupcakes with a skewer and drizzle the syrup into the holes with a spoon.
Step 13
To make the icing, beat the butter at high speed in an electric mixer until creamy.
Step 14
Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed.
Step 15
Scrape the edges of the bowl, add the rum and chopped mint. Beat one last time at medium speed.
Step 16
Once cupcakes are fully cooled, ice with the buttercream icing. Decorate with slices of lime and mint leaves.
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