frankie fodder: mojito cupcakes

Summer in Australia definitely calls for something delicious and cool. But if you’re not feeling up to braving the outside to do cocktails by the beach (or if you’re vampiric and instantly shrivel in the sun), surely the next best thing is a refreshing cupcake inspired by one of the most summery cocktails around – the mojito!

INGREDIENTS (makes 12 regular cupcakes) :

120g unsalted butter
150g caster sugar
190g self-raising flour
2 large free range eggs
1/2 cup milk
1 tsp vanilla extract
zest of two limes
2 tbsp lime juice
roughly chopped mint leaves (approximately one sprig)

For the buttercream:

200g butter
200g icing mixture
a splash of Malibu (to taste)

METHOD:

1. Preheat your oven to 160 degrees Celsius.

2. Using a standing mixer or hand-held mixer, beat butter, sugar, flour, eggs, lime zest, vanilla and chopped mint leaves together until combined and fluffy.

3. Add milk slowly and beat on a low-medium speed until mixture is smooth.

4. Add lime juice and mix with a spatula until well incorporated.

5. Spoon your mixture into a pre-lined cupcake tin. (You’ll only need to fill the patty pans two thirds of their capacity, as the mixture will rise when baked.)

6. Bake for 18 to 20 minutes, depending on your oven. The cake should be slightly golden in colour and spring back when touched lightly in the middle.

7. Allow your cupcakes to cool before piping buttercream.

8. To make your buttercream, use a standing mixer or hand-held mixer. Beat the butter in a bowl until pale, light and fluffy. Add the icing mixture and continue to beat on high until pale and smooth. Add your Malibu to taste (or omit this for an alcohol-free version).

9. Using your favourite piping tip, decorate the cupcakes with your buttercream and garnish at will. Voilà!

For more delicious treats from Jen, swing past Bakedown Cakery.