Mojito Cupcakes - Guest Post from Jane Gage

Thank you so much for inviting me to be a guest on your page! 

I have totally fallen in love with MOJITO CUPCAKES ! I have adapted the Hummingbird recipe a little to my taste, by adding finely chopped fresh mint in the icing and also using more lemon & lime zest. They are so easy to make and they taste incredible. 

If you like mojitos, beware....they are simply too good! 

Mojito Cupcakes
Makes 12

Ingredients

For the cake
280g caster sugar
80g unsalted butter
240g plain flour
1/2 tsp salt
3 tsp baking powder
2 tsp grated lime zest
2 tsp grated lemon zest
2 tablespoons mint, finely chopped
2 large eggs
240ml milk
1 tsp vanilla extract

For the drizzle
60g caster sugar
200ml white rum

For the Frosting
160g unsalted butter, softened to room temperature
500g icing sugar, sifted
1/2 tsp lime zest
1/2 tsp lemon zest
40ml milk
40ml rum
1 tsp mint, very finely chopped


Method:
1. Preheat oven to 180 degrees C. In a saucepan, combine the white rum and sugar for the drizzle. Boil and reduce by half. Set aside to cool.
2. Beat together the flour, baking powder, butter, salt, lemon/lime zest, mint, and sugar until it forms a crumbly consistency.
3. Mix egg, milk and vanilla in a jug and then pour into the cake mixture, beating to form a smooth batter.
4. Pour into the cupcake cases until 2/3 full. Cook for 12-15 mins until light golden brown and spongy.
5. While the cakes are still warm, poke a hole or two in the top with a skewer, and spoon the drizzle mixture over into the holes - be careful not to get any on the cases. Leave cakes to cool completely.
6. To make the frosting, cream the butter and icing sugar, adding in the zest and mint. If the mixture is stiff, add the milk to soften it up. Add the rum slowly, to suit your tastes. Pipe over the cupcakes and garnish with a small spring of mint.

Thank you so much Jane! I've eaten a few of her Mojito Cakes and can attest to their utter deliciousness!