Mojito Cupcakes

Ooooops, note to self, clean cake board before taking pictures.
Last night was the IronCupcake:Leeds and the theme, just in case the title doesn’t give it away, was cocktails. I made a mojito cupcake. I’ve made them before, but i never remember to write down the recipe so, this time I am. 
I kind of made this one up from a concentrate that I made for a cheesecake. I liked it and thought it might be a good addition to the cakes – so thats the base for cake and frosting. 
I wouldn’t suggest you make these with a hangover because you WILL want to try the mixture and rum at 10am with a bad wine/vodka head isn’t nice. 

I do love a little IronCupcaking – everyone is always super friendly – but that little bit competitive, and tonight, although I didn’t place again I think I might have made my best entry yet!

Recipe {of sorts}
the Mojito concentrate.

  • 4
  • 100g
    light muscovado sugar
  • 4
    tbsp rum
  • Large handful of fresh mint leaves 

Heat the sugar and 5
tablespoons of water in a small saucepan, stirring until dissolved. B
ring to the boil and simmer for 2 minutes without stirring. Finely
grate the zest and squeeze the juice from 3 limes. Remove from the heat and stir in the lime juice
and zest, rum and mint and set aside to cool.

have quite a bit left at the end of the cake making, {unless you dont have a hangover and aren’t baking way too early to start drinking without feeling bad about it – in that case you might not} so mine is in the fridge
for some mojito sorbet to be made!
the cakes

  • 1
    cup softened butter
  • 1
    cup brown sugar
  • 2
    cups self rising flour
  • ¼ tsp
    baking powder
  • 4
  • 2-3
    shot glasses of the Mojito concentrate.
In a large bowl mix all of the
cake ingredients well. Add the Mojito mix bit by bit. I kept trying the cake
mix until it tasted Mojito-y. Yes. That was my excuse and I am sticking to it. Pop the mixture in cupcake
cases {you can see I went classy here and chose a zebra print!} and bake for about 20 mins at 180.

For the frosting.

  • Icing Sugar (about 3 cups)
  • Soft Butter (about 150 grams)
  • Mojito Concentrate.
I have to say this was kind of
guess work. I mixed the butter and half the icing sugar together then added
mojito mix and more sugar until it became the right consistency. I also threw a
little green food colouring in for good measure {Use paste not liquid. Just do. Please.}

Garnish with a sprig of mint and a
triangle of lime.
 There you go, boozy, limey, rummy, minty cakes. 

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