Wednesday, 25 January 2012
Shaken and Stirred: Mojito Cupcakes
Now, this is my all time favorite cocktail, in my opinion, you cannot beat it; so what better than all the things there is to love about a Mojito in a cupcake! A little bit of online research will yield many many mojito cake recipes but this is my slightly altered version.
1/2 tsp rum
210g self-raising flour
150g icing sugar
1/2 tsp vanilla extract
1 tsp baking powder
Green food colouring (if required)
100g caster sugar
4 tbsp Mojito mix (pre-mixed stuff from the supermarket - if you cant get any of this use 2:2 water:rum)
zest of 1 lime
handful of mint leaves
400g cream cheese
icing sugar to taste (I use about 100g)
2 tsp rum or mojito mix
zest of 2-3 limes
This makes quite a lot of batter, and I made a combination of large cupcakes (in a muffin tin) and mini cupcakes and still had some leftover (that was after I had my silicone case-related disaster - useless inventions!)
1. Preheat the oven to 180C. In a bowl, mix together the buttermilk, rum and vanilla extract. In another bowl, mix together the flour, baking powder and salt.
2. In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy. Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition. Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture. Add another 1/3 of the flour, then the remaining buttermilk, and finally the remaining flour. Scrape the edges of the bowl to ensure all of the flour has been incorporated. Add food colouring - I find the gels work best to create a mint green sponge - beat until well mixed. Pour the mixture into the prepared tin, filling the cases halfway.
3. Bake for 20 mins in the preheated oven. Meanwhile, prepare the syrup.
4. In a small saucepan, bring liquid mix and sugar to the boil. Once the sugar dissolves, remove from heat and add the zest of lime and mint. Let steep for at least 5 minutes.
5. Once the cupcakes are cool you need to add the sugar syrup. This can be done using a small paring knife to a small plug in the tops of the cupcakes and set aside. Drizzle the syrup evenly over the cupcakes, place the plugs back on each cupcake. Alternatively I use a syringe to fill the cupcakes by first making a small hole with a cocktail stick - I find this is a lot less fiddly!
To make the icing:
With the stand (or an electric) mixer, beat the cream cheese and butter at high speed until creamy. Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed. Scrape the edges of the bowl, add the rum and lime zest. Beat one last time at medium speed.
Once cupcakes are fully cooled, ice with the cream cheese icing. Decorate with lime zest and mint leaves.