Cupcakes are one of our favorite childhood treats, but instead of having regular chocolate or vanilla ones, why not have mojito cupcakes?

 

SERVES 10  •  TOTAL TIME  55 min, plus cooling and refrigeration 

For the lime ganache 

Cream 100 g

Zest of a lime ½ lime

White chocolate, finely chopped 100 g

For the mojito cupcakes

Butter 125 g

Caster sugar 125 g

Eggs 2

Juice and zest 1 lime

Rum 2 tsp

Milk 3 tbsp

Self-raising flour 125 g

For the lime-mint sugar

Caster sugar ½ cup

Lime zest 2 tsp

Freshly chopped mint leaves 2 tsp

Fresh mint leaves, to garnish

Lime wedges, to garnish

For the lime ganache 

1. Place the cream in a microwave-safe bowl and add the zest. Heat in 15 second bursts until scalding. Infuse for 10 min.

2. Strain the cream over the chopped chocolate and microwave until it is completely melted and smooth. Store in the fridge overnight, or until chilled.

3. Pour into a large bowl and whip until it is thick and spreadable. Cover and refrigerate until ready to use.

For the mojito cupcakes

1.  Preheat the oven to 180ºC and line a 12-hole muffin tin. 

2. Beat together the butter and sugar until light. Add the eggs one at a time, beating well between each addition.

3. Add the lime juice and zest, rum and milk and beat through. Fold in the sifted flour until just combined.

4. Spoon the batter into the cupcake holders until about two-thirds full. Bake for 12–15 minutes until the cupcake springs back when touched.

For the lime-mint sugar

1. Add the sugar and lime to a bowl and rub together using your fingers to infuse. Stir through the mint leaves.

To assemble

1. Scoop dollops of the ganache onto the cupcakes and swirl with a spoon. Top with a sprinkle of lime-mint sugar, a mint leaf and lime wedge.

 

Recipes & styling: Sjaan van der Ploeg
Photography: Callen Jefferson/hmimages.co.za

 

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