Mojito Cupcakes

What can be better than a refreshing, crisp and clean Mojito in the summer?....A Mojito Cupcake! You heard me, the perfect little treat for adults. I made these for my friends birthday at the weekend which we celebrated with a perfect garden party on a beautiful sunny day. Everyone needs cake on their birthday so this was the perfect time to treat ourselves with cake and of course a Mojito or two!

I used the syrup to keep the cakes moist since I had to make them 2 days before they were being eaten – however it also packs a nice rum punch into the cake! You can miss it out if you don't want the alcohol or you have made the cakes on the same day as they are being eaten.

Makes 12 cupcakes

120g plain or all-purpose flour

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

120ml milk

1 egg

Zest of 1 lime {finely grated}

For the syrup: {optional}

125ml sugar

125ml water

2 tbsp white rum

Buttercream Icing:

250g icing sugar

85g unsalted butter, softened

2-3 tbsp white rum

Zest of ½ - 1 lime plus a squeeze of juice

Few mint leaves, finely chopped

To decorate:

Slices of lime

Mint leaves

Edible green glitter (I used Disco Green from Edible Glitter) 

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the lime zest and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean with put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

If using the syrup put the sugar and water into a small pan and cook gently until the sugar has dissolved. Leave to simmer for 5 minutes until it begins to thicken slightly. Add the rum then remove from the heat and leave to cool completely.

To make the icing sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed. Turn it back down to low then add the rum, zest, squeeze of juice and finely chopped mint and mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy.

Once the cakes have completely cooled drizzle over some of the sugar syrup (if using) to keep them extra moist then ice with the buttercream icing. Finish by sprinkling over some glitter if using and top with half a slice of lime and a sprig of mint. Delicious and refreshing and it's all in a cake! The only thing that can be any better is to serve it with a classic Mojito!