Mojito cupcakes

I am currently in Jersey and loving every second of Lahna and Morgan cuddles, but couldn't neglect my blog either!! Luckily I have a few recipes from last week still to put on as I don't seem to have a heap of free time to cook right now!!!  One overdue blog post is about these delicious mojito cupcakes....

I think combining cocktails and cupcakes is possibly the best idea ever. I toyed with the idea of creating such a recipe book a few months back, and set to thinking of what cocktails would translate into an afternoon tea delight.

I recently stumbled upon this recipe for Mojito cupcakes in the Hummingbird Bakery recipe book and thought it may be a good starting place for my Cake-tails! And there is something very decadent about drizzling warm. sugary rum over freshly baked cupcakes.

To prepare the rum mixture, heat 100ml of white rum and 30g of sugar in a small saucepan. Let it boil and then allow it to reduce over about 10 minutes of simmering. Set it aside until the cupcakes have finished baking.

To make the cupcakes, whisk together 40g of butter, 120g of plain four, ¼ teaspoon of salt, 1 ½ teaspoon of baking powder and 1 teaspoon of lime zest, one of lemon zest and a tablespoon of freshly chopped mint. This will form a breadcrumb-like consistency. In a separate small bowl, mix tougher one large egg, 120ml of whole milk and ½ teaspoon of vanilla extract. Gradually combine the egg mix into the dry mix and beat until thoroughly mixed and smooth.

Bake in a moderate oven (180 degrees Celsius  or 325 degrees farenheight) for about 10 minutes until golden brown. And then the fun part begins! While the cupcakes are still warm, spoon about ½ a teaspoon of rum mixture over each cupcake, until well covered. This will harden as the cupcakes cool.

The icing is possibly the nicest tasting icing I think I’ve had! I considered using plain butter icing but having used the correct icing it would have been like drinking a Mojito without the lime in, just not cricket!!

For the icing, whisk 80g of butter with 250g of icing sugar, ¼ teaspoon of lemon zest, ¼ teaspoon of lime zest until it too has produced a breadcrumb-like consistency. In a separate little dish, mix 4 teaspoons of milk  with 4 teaspoons of white rum, and slowly add this to the icing mixture until the correct consistency. Spread over the cooled cupcakes and top with some lime zest and caster sugar.

This were made for a pre-ball event at the VercoeMartins (or Vartins but I don’t think we’ve told them that we call them that yet...) and they were all gobbled up quite quickly!

I am looking forward to trying a few other ideas in the Cake-Tails range!!!