Lime and mint cupcakes spiked with rum. Light, fresh and perfect for a boozy summer party.
Mojitos. A tall glass of rum over ice, muddled together with lime and mint. A wonderfully fresh summery drink. The very thing I crave when sitting on a roof top bar in the last of the afternoon sun, or sitting out late in the garden watching the sky turn from pink to red.
I love throwing alcohol into cakes. Of course soaking a Christmas cake in brandy is a common tradition, but I was surprised how well other spirits work in cake too. Before my first gin and tonic cake, I had this notion that the batter would curdle, or somehow the flavours just wouldn’t work.
I was so wrong, cakes take alcohol beautifully. I’ve experimented with whiskey in this whiskey chocolate cake, Baileys in chocolate and baileys cupcakes, Guinness in rich chocolately cupcakes, and now these; mojito cupcakes.
Light little sponge cupcakes, flavoured with mint and lime, and a generous measure of rum. Fresh out of the oven they are drenched in a sweet, alcoholic syrup, that soaks into the cakes making them sticky, and bringing out the crisp fresh tastes of lime and mint.
They’re topped with a rich butte rcream made with lime juice and a splash more rum.
Just a quick note on the lime quantities stated in the recipe. The limes I used were small Thai limes. If you’re using large limes you may wish to use the juice from just one lime in the cupcake batter.
These cakes are fresh and light, wonderful for a cocktail soaked summer party.
for the cake batter
120g unsalted butter
120g caster sugar
2 large eggs
120g plain flour
1 teaspoon baking powder
6 tablespoons white rum
8 mint leaves
juice of 2 limes
for the syrup
4 tablespoons rum
juice of 2 limes
2 tablespoons sugar
handful mint leaves
for the icing
140g icing sugar
teaspoon of lime juice
Preheat the oven to 180C/350F.
Line a cupcake tray with 8 paper cases.
In a small sauce pan, gently heat the rum, lime juice and mint leaves. Allow the mixture to come to the boil. Remove from the heat and set aside to cool and allow the flavours to develop. Once cool, strain through a sieve to remove the mint leaves.
Meanwhile, make the cupcake batter. In a large bowl, cream together the butter and sugar until light and fluffy.
In a separate bowl, sift together the flour and baking powder.
Crack one egg into your butter and sugar mixture, along with a tablespoon of flour. Mix until just combined.
Repeat with the second egg and another spoon of flour.
Fold in the remaining flour.
Fold through the rum and lime mixture you prepared earlier.
Divide the mixture between the paper cases.
Bake in the centre of the oven for about 20 minutes, or until an inserted skewer comes out clean.
While the cupcakes are baking, make the rum and lime syrup.
In a small pan, gently heat the rum, lime juice, sugar and mint leaves until all the sugar has dissolved. While the mixture heats, stir the mint leaves, using the edge of a wooden spoon to push them against the bottom of the pan helping them to release their flavour.
Strain the liquid, then pour over the cupcakes while they are still warm.
Cool completely on a wire rack.
To make the butter cream, beat the butter until soft. Mix in the sifted icing sugar, rum and lime juice. If you find that the butter cream has become too runny, add a little more icing sugar, tablespoon by tablespoon, until it is thick enough to pipe.
Pipe onto your cupcakes and decorate with slices of lime and fresh lime leaves. If you are making ahead, wait to garnish the cupcakes until just before serving. The mint leaves will wilt if stored overnight in the fridge.
Best served with a cold mojito and a sunny day!