Mojito Cupcakes

Preheat the oven to 180°C (160°C, gas mark 4). Line a mini muffin tin with paper cases.

In a small bowl, mix together the buttermilk, rum and vanilla extract.

In another bowl, mix together the flour, baking powder and salt.

In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy.

Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition.

Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture.

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.

Pour the mixture into the prepared tin, filling the cases halfway and bake for 20 mins in a preheated oven.

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.

Let this steep for 5 minutes, then pass the syrup through a sieve into a bowl, discarding what is left over.

Once the cupcakes are cool, use a skewer to make a hole in the centre of each cupcake.

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.

To make the icing, beat the butter at high speed in an electric mixer until creamy.

Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed.

Scrape the edges of the bowl, add the rum and chopped mint. Beat one last time at medium speed.

Once cupcakes are fully cooled, ice with the buttercream icing. Decorate with slices of lime and mint leaves.