Mojito cupcakes

Ingredients for 1 servings:

• 415 g butter
• 165 g sugar, fine
• 2 m.-sized eggs
• 165 g flour, sifted
• 1 tsp baking powder
• 1 pinch of salt
• 135 ml white rum
• 2 limes
• 15 mint leaves, chopped
• 70 ml liqueur (peppermint)
• 500 g powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

great for a cocktail party

Preheat oven to 180°C (top/bottom heat), 160°C (fan oven). Prepare muffin tins. Cream 165g of the butter with the sugar, then gradually add the eggs. Sift the flour, mix with the baking powder and salt, and stir one-third of it into the egg mixture. Then stir in 25ml of the rum and add another third of the flour. Repeat this process, stirring until a smooth batter forms. Finely grate the zest of one lime and stir it into the batter along with the chopped mint leaves. Pour the batter into the muffin tins and bake on the middle rack for about 25 minutes. I always do the skewer test to see when they’re done. Let the cupcakes cool in the tins for 5 minutes, then transfer them to a wire rack. Once cooled, pierce small holes in the cupcakes and drizzle with 3 to 4 tablespoons of peppermint liqueur. Lightly cream the remaining 250g butter and then sift the icing sugar over it. Add 85ml white rum and 30ml peppermint liqueur and fold in. Whip the cream with a mixer until it’s nice and stiff. Then pipe the cream onto the cupcakes using a piping bag. To decorate, slice half a lime, then quarter each. Finely grate the zest from the other half of the lime and use both to decorate the cupcakes. If you like, you can also add a mint leaf.