Mojito Cupcakes (Helena)
To Cook (Serves 24, 30 mins)
- 1 cup buttermilk, at room temperature
- 1 tbsp. dark rum
- 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 227g butter, at room temperature
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup sugar
- 1/4 cup water
- 57g butter
- 1/4 cup dark rum
- 2 or 3 pieces of lime zest
- a few sprigs of fresh mint
LIME AND RUM ICING
- 500g cream cheese, at room temperature
- 340g butter, at room temperature
- 2 cups icing sugar (add more as needed)
- 4 tbsp. dark rum
- zest of 3 limes
- Preheat the oven to 175 degrees C. Place two racks in your oven to bake both sheets of cupcakes at the same time. Put one if the top third of the oven and one in the bottom third. Rotate the trays halfway through baking).
- Combine the buttermilk, rum and vanilla extract. Set aside.
- Combine the flour, baking powder, baking soda and salt. Sift and then set aside.
- Cream butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes).
- Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each addition.
- With the mixer still on low speed, add 1/3 of the dry ingredients and mix well.
- Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Mix for a minute or two.
- Add another third of the dry ingredients (on low speed) and mix well.
- Add the remainder of the buttermilk mixture, once again scraping down the sides of the bowl if necessary. Mix for another minute or two.
- Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been incorporated.
- Fill the mini party cupcakes halfway with batter until you’ve used it all up. If you’re only making 30 mini cupcakes, then fill the 30 cups and pour the rest of the batter into the loaf pan.
- Bake the mini cupcakes for 25 minutes and then test for doneness by inserting a cake tester into the centre of the cupcakes. If it comes out clean, they’re done. If not, bake for another 5 minutes.
- Remove the cupcakes from the oven and let cool for 5 minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up.
- Once they’ve cooled completely, you can ice them with the lime and rum icing.
- In a small pot, combine the sugar, water and butter over medium-high heat.
- Bring the mixture to a boil, stirring often.
- Once the butter has completely melted and the sugar has dissolved, remove from the heat.
- Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself.
- Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.
RUM AND LIME ICING
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese and butter at high speed for 5 minutes.
- Reduce the speed to low and add the icing sugar. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy.
- Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix at medium speed until well incorporated.
- The frosting should be used immediately so make it once your cupcakes have soaked up the syrup and are cool.
- Pipe onto your cupcakes, or use a knife to swirl... whatever you like!
- This make a buttload of cupcakes. I'm talking about 24 generous sized cupcakes. Try not to overfill the cases like I usually do - the flatter they are on the top, the better it is when you spoon the rum syrup over the top. You get very sticky cupcake cases otherwise.