Mint and a Mojito

Makes 24 Naughty Mojito Cupcakes


For the cakes

  • 250g self raising flour
  • 250g caster sugar
  • 1/2 tsp baking powder
  • zest from 3 limes and 1/2 tsp lime juice
  • 275g unsalted butter
  • 5 eggs
  • 24 crystallised mint leaves
  • 200ml mint infused milk
  • mint leaves

For the icing

  • 300g unsalted butter
  • 675g golden icing sugar
  • 3 tbsp dark rum




  • To make the mint leaves, brush the fresh mint leaves with whisked egg whites and drench them in caster sugar, and leave to dry overnight
  • Line a muffin tin with 24 cupcake liners. Preheat the oven to 170 degrees C
  • To make the mint infused milk, place a handful of mint and the milk into a pan and heat to almost boiling, then reduce the heat and leave to simmer for 2 minutes. Remove the pan from the heat and allow to cool completely. Remove the mint leaves, and drain the milk through a sieve
  • Sift the dry ingredients into a bowl and add the lime zest, juice, butter and eggs and beat until combined. Add 1 1/2 tbsp of the mint infused milk and beat until well combined. Fill the cupcake cases with the batter and bake for 22 minutes, or until they spring back when touched. Remove them from the oven and transfer to a wire rack to cool completely
  • For the icing, beat the butter until pale and fluffy. Sift the icing sugar into a large bowl and then add to the butter in two stages, beating well between each
  • Add the rum, 2 tbsp of the mint infused milk and beat
  • Once the cupcakes are cool, decorate them with the icing and top with a crystallised mint leaf

Recipe by Jemma Wilson, Crumbs and Doilies





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