Mojito Cupcakes

A mojito is my go-to cocktail of choice, so I had to come up with a baked version! Drizzled with a rum syrup and topped with lime and mint buttercream, these cupcakes are as good to look at as they are to eat. Omit the rum if you like, they' still be delicious. Makes 12 Ingredients Dehydrated lime slices 1 lime Cake mixture 150g salted butter, softened 100g soft light brown sugar 50g caster sugar 3 medium eggs, at room temperature 1 tsp vanilla bean paste 150g self-raising flour 1 tsp baking powder 2 tbsp milk Rum syrup 75ml rum 75g soft dark brown sugar Juice of 1 lime Lime and mint buttercream 200g unsalted butter, softened Finely grated zest and juice of 1 lime 1 tbsp boiling water 400g icing sugar, sifted 2 sprigs of mint, leaves picke and finely chopped To decorate A few lime sherbet sweets, crushed 12 small sprigs of mint 12 colourful paper straws Method First, prepare the dehydrated lime slices for the decoration. Heat your oven to 110°C/100°C Fan/Gas ¼. Line a baking tray with baking paper. Finely slice the lime into 2mm thick slices and lay on the prepared tray. Place in the oven for 1½-2 hours until completely dried out. Transfer to a wire rack to cool. Heat your oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tray with paper muffin cases. Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together until light and fluffy. Scrape down the sides of the bowl with a spatula and mix again. In another bowl, beat the eggs with the vanilla paste. Slowly add to the mixer on low speed, stopping the motor as soon as it is combined. Sift the flour and baking powder together. With the mixer running on a low speed, add the flour a third at a time and then incorporate the milk; do not over-mix. Divide the mixture evenly between the paper cases. Bake in the oven for 18-22 minutes until the cakes are risen and golden, and spring back when lightly touched. Meanwhile, for the rum syrup, put the ingredients into a pan, heat to dissolve the sugar and simmer for 3-5 minutes until thickened slightly. Take off the heat. As you take the cupcakes from the oven, prick the surface of each one with a cocktail stick and trickle over 1 tsp rum syrup. Transfer to a wire rack and leave to cool. To make the lime and mint buttercream, using a stand mixer fitted with the whisk attachment, whisk the butter until very light and pale in colour. Add the lime zest and juice with the boiling water and mix breiefly. Now gradually whisk in the icing sugar, 2-3 tbsp at a time. Finally, add the chopped mint and mix briefly. Put the buttercream into a piping bag fitted with a 2cm plain nozzle. To decorate the cupcakes, pipe a dome of buttercream on each one and top with a sprinkling of lime sherbet for fizz, a sprig of mint and a dehydrated lime slice. Add a paper straw for visual effect! Find more recipes like this in my book 'Celebrate'. Available in the books tab.