Summer is pretty much gone and I hate cold drinks in winter, so I had to work out another way to have a Mojito cocktail without ice… So what better than cupcakes???
These are delicious and they are very original, outside the typical chocolate, vanilla and strawberry cupcakes you see everywhere. Let’s start with the ingredients!
10g mind leafs (crushed)
1 1/2 tsp rising powder
2-3 tbsp white rum (2 if you want it soft, 3 if you want it porpper! Your choice)
The zest of 1 1/2 limes
A pinch of salt
You might want extra mint leafs and an extra lime to decorate.
For the buttercream
250g icing sugar
1 tbsp of lime juice
1 1/2 tbsp white rum
How to proceed
Preheat your oven at 180ºC
Pour the milk in a saucepan with the crushed mint leafs, heat it up and take it off the hob once it start boiling. Cover with cling film and leave to rest for 30 minutes, then sift the milk and leave to cool for a further 30 minutes or until completely cold.
Mix the wet ingredients and dry ingredients separately and then combine together.
Add the completely cool and sifted milk to the mix and combine until uniform.
Prepare your cupcake tray with liners and fill them 3/4 in.
Put in the oven until golden or until an inserted screwer comes out clean. Usually it takes 20-25 minutes depending the oven so keep an eye on them!
Once cooked leave them to cool on a cooling rack. Meantime you can prepare the buttercream.
Mix all the liquid ingredients together and add the sifted icing sugar little by little while combining together. You can add few drops of yellow or green food colouring to give them a more vivid appearance, like this. But in this case I haven’t.
When the cupcakes are completely cold proceed to pipe the buttercream on them, use your favourite nozzle or simply do it with a spatula giving them a smooth finish. Add some mint leafs and/or slices of lime to decorate and you’re ready to go! You can also use lime candy like this to decorate them in a more sweet manner.