Everyone’s favourite cocktail (apart from my wife’s, apparently) in cupcake form! I don’t know about you, but Mojitos just scream summer to me – lots of ice, mint, lime, and a generous helping of rum. Okay, so there might not be any ice in my Mojito Cupcakes, but everything else ‘Mojito’ is here. Rum buttercream anyone?
Adorable mini straws!
Let’s start with the cupcake batter. It’s yet another variation on my staple Vanilla Cupcake recipe, although with whole eggs rather than egg whites (we aren’t trying to get our cupcakes super white here) and a mixture of brown and white sugars. Because something about brown sugar just makes me think of Mojitos.
We’ve also got a bit less yogurt in the batter, as we’re going to be adding in some more liquids – a splash of lime juice, and of course, some white rum. I used Bacardi, because we have so much of it left over from the wedding that we could probably start our own off-licence.
You won’t be able to massively taste the rum in the cupcakes it’s more of a subtle flavour here, but remember the rum buttercream I mentioned? You can be as heavy handed as you like with the rum in there. I went for two tablespoons, but feel free to up this to four or five, if you want the frosting to have a bit more of a kick. You just might need a touch more icing sugar to avoid having runny buttercream.
The buttercream also has two tablespoons of lime juice, because what is a Mojito cupcake without lashings of lime.
But there’s another hidden step in this recipe, which helps turn these cupcakes from lime and rum flavour, to actual Mojito. And that’s the lime mint syrup that you are going to brush the tops of your cupcakes with when they come out of the oven. You want to do this whilst they are still warm, and I like to poke a few holes in the top with a toothpick to help the syrup to sink on in there.
Be way more generous with the syrup than you think you need to be – the tops won’t be soggy, I promise. The warmth of the cupcakes will dry them out, so give them a few goes over with a brush full of syrup, and then repeat. You don’t need to use all the syrup here, as you can also drizzle a little bit on top of the frosted cupcakes before serving them if you like.
One of the great things about these cupcakes is how easy it is to make them look great. You’re not going to need any specialist icing knowledge or a steady hand – just pipe a swirl of buttercream on top I used a Wilton 1M nozzle add a little wedge of fresh lime, some hopefully less wilted mint, and a cute little paper straw.
And I think you’ll agree that they look perfect.
I think these would go down a storm at a barbecue of picnic, and the alcohol content in these Mojito cupcakes is low enough that they would be great for people who don’t want to drink a lot, but want to get in on the Mojito action.
And if, like Katie, Mojito cupcakes are not your thing, then check out my Eton Mess Cupcakes for something equally as summery.
MOJITO CUPCAKES
Yields 10
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.
Prep Time: 1hr
Cook Time: 15 min
Total Time: 2 hr
| INGREDIENTS | INSTRUCTIONS |
| FOR THE LIME MINT SYRUP 100g (½ cup) caster sugar (US granulated sugar) 6g (¼ cup) mint leaves, torn in half Zest and juice of 2 limes | FOR THE LIME MINT SYRUP 1. 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 100g (½ cup) caster sugar (US granulated sugar) 65g (1/3 cup) light brown sugar 125g (1/2 cup + 1 tablespoon) unsalted butter, softened 2 large eggs 75g (1/3 cup) plain yogurt 175g (1½ cups) plain or all-purpose flour 2 tablespoons cornflour (cornstarch) 1 teaspoon baking powder ½ teaspoon bicarbonate of soda (baking soda) ¼ teaspoon salt 2 tablespoons white rum 3 tablespoons lime juice (about 2 limes) Zest of 2 limes | FOR THE CUPCAKES 1. Preheat the oven to 180°C / 355°F (160°C fan) and line a muffin tin with 10 cupcake cases or liners. 2. 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. 3. 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. 4. 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 225g (½ cup) unsalted butter, very soft 500g (4 cups) icing sugar or powdered sugar 2 tablespoons white rum 2 tablespoons lime juice ¼ teaspoon salt Lime wedges, mint sprigs, and straws for decoration | FOR THE BUTTERCREAM 1. 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. 2. 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. 3. 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. |
| STORAGE | 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. |