Mojito Cupcake recipe

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  • Serves 10
  • 20 mins to prepare and 25 mins to cook
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Mojito Cupcake
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Customer recipe by Alex Simpson
Added 47 months ago

Great gift for cocktail lovers!

Preheat the oven to 180C and prepare 12 cupcake cases.

Infuse the buttermilk by heating the buttermilk and mint leaves in a small pan over a medium heat until it just starts to steam and then remove from the heat, cover and set aside.

Combine the dry ingredients (flour, baking powder and salt) together in a bowl and set aside.

Beat the butter and the sugar together until light and fluffy.

Add the eggs, one at a time, mixing after each addition.

Add the lime zest, lime juice, vanilla extract and rum. Mix.

Add the dry ingredients and mix.

Strain, your now cooled, buttermilk/mint mix into the batter, removing as much liquid as possible from any milk solids. Don’t worry if the liquid looks split.

Strain, your now cooled, buttermilk/mint mix into the batter, removing as much liquid as possible from any milk solids. Don’t worry if the liquid looks split.

Whilst the cakes are baking you can make the syrup by mixing the rum, mint sprigs (roughly cut to fit in bowl/pan) and sugar together and heating them (either over a low heat or in the microwave).

Once the cupcakes have been removed from the oven allow them to cool for 10 minutes before placing on a cooling rack and brushing with the syrup.

To make the frosting, beat the butter until fluffy and then gradually incorporate the icing sugar.

Add the lime juice and rum and mix until fully incorporated and fluffy. If the frosting isn’t the right consistency you can add more rum or sugar to correct.

Once fully cooled, frost the cupcakes.

Enjoy

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • FOR THE CUPCAKES
  • 200ml buttermilk
  • 10g mint leaves, bruised
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 110g unsalted butter (at room temperature)
  • 150g caster sugar
  • 2 eggs (at room temperature)
  • Zest and juice of 1½ limes
  • 2 tbsp white rum
  • ¼ tsp vanilla extract
  • FOR THE SYRUP
  • 2 tbsp white rum
  • 2 sprigs fresh mint
  • 1 tbsp icing sugar
  • FOR THE FROSTING
  • 140g unsalted butter (at room temperature)
  • 280g icing sugar
  • 1 tbsp lime juice
  • 2 tbsp white rum
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