COCKTAIL CUPCAKES | RASPBERRY MOJITO
August 20, 2016
If you love Mojitos then these cupcakes are definitely for you!
Mojitos are a classic cocktail which are absolutely perfect for summer since they are so refreshing with the zesty lime and fresh mint flavours! They are made of white rum, sugar, lime juice, soda water and mint and can be made it lots of fruity and different flavours, such as our favourite, the Raspberry Mojito.
Influenced by the raspberry mojito we have made a lime and mint cake brushed with white rum with a Chambord soaked raspberry inside. It is decorated with a delicious lime and mint buttercream swirled with a fruity raspberry buttercream and then topped with raspberry and mint.
Let's get started with making these delightful cakes...
Ingredients:
For the cupcakes...
6oz butter
6oz caster sugar
3 eggs
1 tsp baking powder
6oz self-raising flour
approx. 10 mint leaves finely chopped
zest of 2 limes, juice of 1 lime
3 tbsp Bacardi (or any white rum)
For the centre...
12 raspberries
2 tbsp Chambord
For the raspberry buttercream...
2oz butter
10oz icing sugar
small handful raspberries
1 tbsp Chambord (from earlier)
For the lime buttercream...
2oz butter
8oz icing sugar
8 mint leaves finely chopped
zest and juice of 1 lime
To decorate...
raspberries
mint leaves
Preheat your oven to 200°C/180°C Fan/Gas mark 6 and fill your cupcake tray with 14 cupcake cases.
Beat together the butter and sugar, then add in the eggs, baking powder, mint, lime juice and zest and combine. Next, fold in the self-raising flour until you have a smooth batter.
Take your batter and fill your cupcake cases, then, place into your pre-heated oven for 20 minutes or until golden brown and an inserted skewer comes out clean.
While your cupcakes are baking, take as many raspberries as you have cupcakes (and maybe a couple of spare) and place them in a bowl with around 2tbsp of Chambord. You can leave them in there until you are ready to use them so they can soak up the Chambord. Don't worry about wasting the excess Chambord, we will use it later in the buttercream!
While still warm, pierce the cupcakes around 5 times and brush very generously with the Bacardi. We used the whole 3 tbsp which gave the cakes a yummy rum flavour!
Then, using a sharp knife, cut a shallow circle out of the centre of each cake (you can eat the circles!) big enough to fit a raspberry. Then just place your Chambord soaked raspberries in the holes!
Then, using a sharp knife, cut a shallow circle out of the centre of each cake (you can eat the circles!) big enough to fit a raspberry. Then just place your Chambord soaked raspberries in the holes!
As with the Pornstar Martini cupcakes, we used two buttercreams swirled together. To make the lime buttercream, beat together the butter and icing sugar. Add the lime juice and zest and the chopped mint and combine. If the Lime juice has loosened the buttercream too much, just add more icing sugar.
For the raspberry buttercream beat together the butter and approx. half the icing sugar. Then add the raspberries and Chambord and combine. This will make the buttercream a lot thinner and at this stage you can add the rest of the icing sugar.
When you have to two buttercreams at the texture you want, you are ready to start piping. Put each buttercream into its own piping bag (it's probably best to use the plastic disposable ones for this) and then put those two bags into one main piping bag containing a star nozzle. Pipe the buttercream onto each cake starting from the outside and swirling in towards the centre.
Once all of the cupcakes have been decorated with buttercream, you can give them each the finishing touch of a raspberry and a mint leaf! Cute pink straws are optional. Enjoy your fruity cupcakes with a fresh and minty raspberry mojito!
We really enjoyed both making, and eating these yummy cupcakes! The cakes have a citrusy lime flavour with a hint of mint and a kick of rum. Both of the buttercreams taste absolutely amazing! The raspberry one has a gorgeous sweet, berry taste while the lime one has a super zesty and tangy favour which swirled together make an incredible buttercream. The lime and mint buttercream is one of the best buttercreams we have made so far, and we have made a lot of delicious buttercreams over the past few weeks! The secret raspberry inside is a tasty Chambord-soaked surprise!
Thank you very much for reading our post!
This is the last cocktail cupcake post for now, but we have had a fun summer of baking (and eating) and we hope you have enjoyed it too!
Which cupcakes have been your favourite?
Please let us know in the comments if there is anything you would like us to bake or any suggestions of flavours/inspirations you would like us to use!
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See you soon,
Love, Antonia and Imogen x
