National Baking Week: Boozy Mojito Cupcake recipe

Celebrate National Baking Week with a boozy mojito cupcake? Erm, where do we sign?

Irresistibly refreshing and punchy with zesty lime, fresh mint and the warming undertones of rum – now imagine the taste of this iconic cocktail in a soft and fluffy cupcake.

With The Great British Bake Off in full swing and to celebrate National Baking Week in style with our quick guide to translating the mouth-watering flavours of this lovely drink into wickedly delicious mojito cupcakes.

Perfect for parties, these cupcakes have a feisty mojito filling and are topped with a zingy lime, mint and rum icing.

What you’ll need:

For the cupcake batter:

• 250g unsalted butter, soft
• 250g caster sugar
• 4 eggs
• 250g self-raising flour

For that frisky mojito filling:

• 75ml white rum
• 2 tbsp. light soft brown sugar
• juice and zest of 2 limes
• mint leaves

For the sumptuous icing:

• 250g unsalted butter, soft
• 550g icing sugar
• ¼ tsp. lime juice
• 4 tsp. white rum
• thinly chopped mint leaves
• mint sprigs & thin slices of lime to decorate

The method in the mojito:

Heat the oven to 180C/160C fan/gas 4. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.

Add the flour and once this is combined and smooth, spoon into the cupcake cases and bake for 15-17 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool for 10 minutes in the tin, before then cooling on a wire rack.

Create the tongue-tingling filling: In a small saucepan, bring water and sugar to the boil. Once the sugar dissolves, remove from heat and add rum. Then add the mint, lime zest and juice. Let steep for 5 minutes.

Make holes in the cupcakes with a cocktail stick, being sure not to push all the way down and through the bottom. Spoon one teaspoon of syrup into the holes on each cake.

Whip up the tantalising icing: In a bowl, combine the butter with 500g of the icing sugar and once this has mixed well, add the rum, lime juice and chopped mint. Blend for 3 minutes, and then if it is too runny, add an extra 50g of icing sugar, until you’re happy with the consistency. Either spoon onto the cooled sponges, or pipe using a nozzle and piping bag.

Finish each cupcake off with a slice of lemon or lime and a sprig of mint, and prepare to be adored by everyone who tastes one of these luscious treats. Enjoy!