Mojito Cupcake Recipe! Fresh, Zingy and Boozy! | Cupcake Jemma

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white rum

🥗Healthier: rum extract

💰Cheaper: none

Rum extract provides flavor without alcohol

Preheat oven to 175°C (fan assisted).

In a mixing bowl, combine 125g caster sugar, 125g self-raising flour, 125g softened unsalted butter, and 1/4 tsp bicarbonate of soda.

Add the zest of 2 limes and 2 eggs to the mixture, and mix well.

In a separate bowl, prepare the minty milk by blending 200ml whole milk with a big bunch of fresh mint leaves.

Add 1.5 tbsp of the minty milk to the batter and mix until combined.

Spoon the batter into cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, until a toothpick comes out clean.

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the buttercream, beat together 250g softened unsalted butter and 400g icing sugar until smooth.

Add 1-2 tbsp of minty milk and 1-2 tbsp of rum to the buttercream and mix until well combined.

Frost cooled cupcakes with the buttercream and garnish with demerara sugar and lime zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens