Friday, 5 September 2014

Fat Friday #7 Mojito Cocktail Cupcakes


Its Fat Friday Time. This week we're looking at Mojito Cupcakes-a cocktail in cupcake form. The base is lime flavoured while the buttercream is mint and rum flavoured. I made these ages ago and they were very well received. I barely got a chance to photo them before they were devoured.  
Anyway's sorry for the short post, I'm just travelling back from Tenerife and its hard to bake and holiday at the same time. Will be doing a round up post soon of the holiday. Happy Baking!



Recipe:
Makes 24 Cupcakes  (Recipe adapted by The Cake Book by Cupcake Jemma
·      275g unsalted butter, softened
·      250g golden caster sugar
·      4 large eggs
·      250g self raising flour, sifted 
·      1/2 teaspoon bicarbonate of soda
·      The zest from 3 limes, plus 2 tablespoons lime juice
 Equipment:
·       2 cupcake tins lined with cupcake wrappers
·       Electric mixer/hand-held electric whisk
·       Sieve
·       Bowl x 2
·       Knife
·       Tablespoon
·       Teaspoon
·       Grater


1.    Pre heat the oven to 170c/375c/ Gas mark 5. Line the tins with cupcake wrappers.
2. Sift all the dry ingredients into a large bowl, and add the lime zest. 
3. In another bowl, cream the butter and sugar together for 2 minutes, add the eggs and lime juice and beat for a further minute. 
4. Add the mint infused milk, beat and add in the sifted dry ingredients. beat the mixture for a further 30 seconds until fully incorporated.   
5. Fill the papercups up about 2/3 full and bake for 20 minutes until the cupcakes spring back when touched. Leave cupcakes to cool on a wire rack.  
Recipe:
Buttercream (Recipe adapted by The Cake Book by Cupcake Jemma
·      300g unsalted butter, softened
·      675g icing sugar
·      3 tablespoons dark rum/rum flavouring
·      2 tablespoons mint infused milk

Equipment:
·       Electric mixer/hand-held electric whisk
·       Sieve
·       Piping bag fitted with a star nozzle
·       Tablespoon
·       Decorations of your choice, I used cut up straws and crystalised mint

1.Beat the butter with an electric whisk until smooth. 

2. Sift the icing sugar into the same bowl as the butter and mix well until incorporated. 
3. Gradually add the rum and infused milk and beat for about 5 minutes.
4.Fill up the piping bag with the buttercream and pipe onto the cold cupcakes.
5. Garnish with straws or any other decorations. 

What's your favourite cocktail? Happy Baking!


Bake On! Penny x
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