Question: Does anything say "SUMMER'S HERE!" better than a fresh cold Mojito? Answer: YES, a MOJITO CUPCAKE! But to be honest we would choose both if we could. This zesty cupcake sponge is infused with fresh mint and topped off with a delicious Rum buttercream, and if you wanna go all they then top them off with crystallised mint leaves (and make some extra so you have a little snack whilst you work). If you whip up a batch of these Minty, Limey, Rum-y cupcakes we promise you will invited to every party there is this Summer.
And if you do make them be sure to tag us in your Instagram photos with #cupcakejemma We love seeing what you guys get up to in the kitchen!
xxx
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Paper Cases: https://cupcakejemma.com/collections/cake-tools/products/cupcake-cases-large
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For 12 Cupcakes
Preheat oven to 175C (fan assisted)
125g Caster Sugar
125g Self Raising Flour
125g Softened Unsalted Butter
1/4 tsp Bicarbonate of Soda
Zest of 2 Limes
2 Eggs
1.5 tbsp Mint Milk (see below)
For the Buttercream
250g Softened Unsalted Butter
400g Icing Sugar
1-2 tbsp Minty Milk (see below)
1-2 tbsp Rum (for a non alcoholic version use all milk or add some lime juice)
Demerara Sugar and Lime Zest for decoration
For the Minty Milk
200ml Whole Milk
Big Bunch of Fresh Mint Leaves
For the Crystallised Mint Leaves
12 Mint leaves
1 Egg White
Caster Sugar
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