Mojito Cupcakes
These were inspired by a recipe on domestic sluttery. Makes 22 cupcakes (roughly).
Ingredients
Cake Batter
- 240g caster sugar
- 240g marg
- 240g self raising flour
- 2 tsp baking powder
- 4 eggs
- 3 tsp peppermint essence
- 130ml rum
- zest of 3 limes
- 150ml water
- 150ml caster sugar
- 5tsp rum
- juice of 2 limes
- 250g butter
- 250g icing sugar
- juice of 1 lime
- 1 tsp peppermint essence
Instructions
- Preheat the oven to 180 and take the butter out of the fridge to soften.
- Cream the marg and sugar together. You may need to cream the marg on its own first so you don't get sugar everywhere. :-)
- Crack the eggs into a separate bowl and lightly beat them.
- Add the eggs slowly to the creamed marg and sugar.
- Add the rum, peppermint essence and zest.
- Sift the flour and baking powder into the bowl. Beat them into the mixture; slowly at first so you don't make a mess!
- Half fill all of the cupcake cases and put them in the oven. (I usually do them by eye, but they take somewhere between 10 and 20 minutes.) Take out when lightly golden.
- While they are baking, make the syrup.
- Heat the water and sugar in a pan over a low heat. Bring to the boil and boil for 5 minutes. Allow to cool.
- Once cool, add the rum and lime juice.
- Once the cupcakes are out of the oven and cooling, pierce them with a fork several times and then pour about 3/4 of a tablespoon of the syrup over each cupcake.
- While they are cooling, make the icing.
- Cut the butter into chunks and melt slightly in the microwave if you haven't left it out of the fridge to soften. About 30 seconds should do it.
- Put the butter in a bowl and sift the icing sugar into it.
- Cream the icing sugar and butter together, slowly at first so as not to make a mess.
- Add the lime juice and mint essence and beat again.
- Spread the icing over the cupcakes, or if you like, pipe it over.
- Voilà you have mojito cupcakes!
