Friday, 20 November 2015

Mojito Cupcakes

Readers, following on from my post on the Mexica party night the other weekend, I thought I’d share my oh so simple recipe for Mojito cupcakes… that’s right folks, MOJITO CUPCAKES. 

Oh so easy to make and you can scale up the rum content depending on your preference. I also made this with dark rum as I had some in the house, but white rum would be the better option.

Also – dried mint worked well… just don’t go overboard and DON’T use it in the icing!

Mojito Cupcakes

Ingredients (makes 12 large cupcakes)

Sponge

175g self raising flour
175g unsalted butter
2 large eggs
175g caster sugar
5 teaspoons rum
Juice & zest of ½ lime
1 heaped teaspoon dried mint

Topping
125g softened butter
250g icing sugar
1 heaped teaspoon cream cheese
1 teaspoon rum
Zest of 1 lime

Method

  1. Preheat the oven to 190c/170c fan/Gas 6.  Line a muffin tin with 12 large cupcake cases.
  2. Cream together butter and sugar until smooth and fluffy.   Add the rum, lime juice and zest and dried mint.  Mix to combine.
  3. Add in the eggs one at a time with a spoonful of flour to prevent curdling.  Mix fully into the batter, then sieve in the flour. Mix to combine.
  4. Spoon batter into each case, to around ¾ full. 
  5. Transfer to the oven and bake for 17 minutes, until golden.   Remove from the oven and transfer to a wire rack to cool.

Topping

  1. Cut the butter into small cubes and add to a bowl. Using an electric mixer, mix the butter until smooth and lighter in colour.  Add the icing sugar slowly and continue to mix until buttercream is formed. Add the cream cheese and rum towards the end of mixing.
  2. Transfer the buttercream to a piping bag fitted with a star nozzle and pipe a swirl on top of each.  Finish with grating lime zest on top of each cake.
  3. Store in an airtight container for up to 3 days. 


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