Mojito cupcakes - recipe
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Prepare
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Serves
9 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 120 ml Buttermilk
- ½ tsp Dark rum
- 210 g Plain white flour
- 110 g Butter (unsalted) room temperature
- 150 g Unrefined golden caster sugar
- 2 Egg(s) (free range) room temperature
- ½ tsp Vanilla extract
- 1 tsp Baking powder
- 1 Salt
For the syrup
- 100 g Unrefined demerara sugar
- 1 tbsp Water
- 2 tbsp Dark rum
- Mint leaves a few
- 2 Lime zest
For the buttercream
- 50 g Butter (unsalted) room temperature
- 200 g Icing sugar
- Mint leaves chopped
- ½ tsp Dark rum
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1
Preheat the oven to 180°C (160°C, gas mark 4). Line a mini muffin tin with paper cases.
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2
In a small bowl, mix together the buttermilk, rum and vanilla extract.
For this step you'll need:
- 120ml Buttermilk
- ½tsp Dark rum
- ½tsp Vanilla extract
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3
In another bowl, mix together the flour, baking powder and salt.
For this step you'll need:
- 210g Plain white flour
- 1tsp Baking powder
- 1 Salt
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4
In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy.
For this step you'll need:
- 110g Butter (unsalted) room temperature
- 150g Unrefined golden caster sugar
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5
Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition.
For this step you'll need:
- 2 Egg(s) (free range) room temperature
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6
Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture.
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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.
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8
Pour the mixture into the prepared tin, filling the cases halfway and bake for 20 mins in a preheated oven.
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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.
For this step you'll need:
- 100g Unrefined demerara sugar
- 1 tbsp Water
- 2 tbsp Dark rum
- 2 Lime zest
- Mint leaves chopped
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10
Let this steep for 5 minutes, then pass the syrup through a sieve into a bowl, discarding what is left over.
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11
Once the cupcakes are cool, use a skewer to make a hole in the centre of each cupcake.
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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.
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13
To make the icing, beat the butter at high speed in an electric mixer until creamy.
For this step you'll need:
- 50g Butter (unsalted) room temperature
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14
Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed.
For this step you'll need:
- 200g Icing sugar
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15
Scrape the edges of the bowl, add the rum and chopped mint. Beat one last time at medium speed.
For this step you'll need:
- ½tsp Dark rum
- 1tsp Mint leaves chopped
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16
Once cupcakes are fully cooled, ice with the buttercream icing. Decorate with slices of lime and mint leaves.