Mojito Cupcake Recipe
Mojito cocktails in cupcake form! A light zesty lime cupcake, covered in a lime mint syrup, and frosted with a rum and lime buttercream. Perfect for summer.
Ingredients
FOR THE LIME MINT SYRUP
- 100 g (½ cup) Caster sugar (US granulated sugar)
- 6 g (¼ cup) mint leaves, torn in half
- 2 Units Limes Zest and juice
FOR THE CUPCAKES
- 100 g (½ cup) Caster sugar (US granulated sugar)
- 65 g (1/3 cup) light brown sugar
- 125 g (1/2 cup + 1 tablespoon) unsalted butter, softened
- 2 Units Large eggs
- 75 g (1/3 cup) plain yogurt
- 175 g (1½ cups) plain or all-purpose flour
- 2 tbsp cornflour (cornstarch)
- 1 tbsp Baking powder
- ½ tbsp Bicarbonate of soda (baking soda)
- ¼ tbsp Salt
- 2 tbsp White rum
- 3 tbsp Lime juice (about 2 limes)
- 2 Units Zest
FOR THE BUTTERCREAM
- 225 g (½ cup) unsalted butter, very soft
- 500 g (4 cups) icing sugar or powdered sugar
- 2 tbsp White rum
- 2 tbsp Lime juice
- ¼ tbsp Salt
- Lime wedges, mint sprigs, and straws for decoration
Instructions
FOR THE LIME MINT SYRUP
- Place the sugar into a small saucepan along with 120ml (½ cup) of water, and mix together. Add the torn mint leaves and lime zest and place the saucepan on a low heat, stirring occasionally until the sugar has dissolved. Remove from the heat and cover with a lid or saucer, and leave to infuse whilst you are making the cupcakes.
FOR THE CUPCAKES
- Preheat the oven to 180°C / 355°F (160°C fan) and line a muffin tin with 10 cupcake cases or liners.
- Place the butter in the bowl of your stand mixer (or a medium-sized bowl if using an electric hand mixer) and beat for a minute or so until light and creamy. Add both types of sugar and beat well for at least a minute, scraping down the sides if needed. Add the eggs, one at a time, beating well between each addition, until all the eggs have been incorporated into the butter.
- Add the yogurt to the bowl and beat well for a minute or two, scraping around the sides of the bowl to make sure the batter is well mixed. Add the flour, cornflour, baking powder, bicarbonate of soda, and salt and fold together on a low speed until only just combined.
- Add the rum, lime juice, and lime zest to the bowl, and mix gently until fully incorporated. Spoon the batter into the cupcake cases, filling about two thirds full. Bake in the preheated oven for 15–20 minutes, until springy on top and a toothpick inserted into the middle of the cupcakes comes out clean, without any crumbs on. Place the tray on a wire rack, and then poke holes in the top of each of the cupcakes using a toothpick. Strain the lime mint syrup you made earlier to get rid of the mint leaves. Brush the tops of the cupcakes with the syrup, being quite generous. You will not use all the syrup at this stage. Leave the cupcakes to cool in the tray for ten minutes, and then remove and place on a wire rack to cool completely.
FOR THE BUTTERCREAM
- Beat the butter in a stand mixer, using the balloon whisk attachment, or if using a hand-held mixer then beat the butter in a medium-sized bowl. Beat on high for at least five minutes, scraping down the sides with a spatula every minute or so. The butter should be light, fluffy, and very, very pale when it is whipped enough.
- Add the sifted icing sugar in three or four stages, beating for at least a minute in between additions. Once all the icing sugar has been added, add the rum, lime juice, and salt, and beat well. Taste the icing, and if necessary add a few more tablespoons of rum. You may need to add a little more icing sugar if the buttercream becomes too runny.
- Pipe the buttercream on to the tops of the cool cupcakes using a piping bag and a 1M icing tip. Add a wedge of lime, a mint sprig, and a quarter of a paper straw to decorate. Drizzle a little of the lime mint syrup on top of the cupcakes, being careful not to add too much. There may be some mint syrup left over, but that's okay.
Video
Notes
The frosted cupcakes will stay fresh for 2–3 days if stored in an airtight container in a cool place. The unfrosted cupcakes can also be frozen for up to 3 months: defrost overnight at room temperature. The buttercream can be made a day or two in advance and stored in the fridge. Keep it in a bowl covered with clingfilm, and bring back up to room temperature and beat well before using. The buttercream also freezes well - put in an airtight plastic tub (with room for some expanding) and use within three months. Defrost overnight in the fridge, and then beat well to bring it back to a good consistency.