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gIN suMMER bERRY MOJITO CUPCAKE

Cake and Slice

Ingredients 
For the Mojito Fruit Compote
50g of Blueberries (Fresh of Frozen)
50g of Strawberries (Fresh of Frozen)
50g of Caster Sugar
25ml of Gin (I used Eden Mill Strawberry and Pink Peppercorn Gin, available - www.edenmill.com)
2 Sprigs of Mint
For the Cupcake - Makes 12
125g of Unsalted Butter
125g of Caster Sugar
2 Eggs
125g of Self Raising Flour
1/4 tsp of Bicarbonate of Soda
For the Syrup 
50ml of Gin
50g of Caster Sugar
 
For the Buttercream
250g of Unsalted Butter
400g of Icing Sugar
A few teaspoons of Mojito Compote
A handfull of Blueberries
A few small mint leaves. 
Method
1. Pre-heat the oven to 175 degrees (155 degrees fan) and prepare a 12 hole muffin tin with your favourite summer cases. 
2. To make the Mojito Fruit Compote, combine all the ingredients in a medium saucepan, bring to a gentle simmer and simmer for 10 minutes, remove the mint sprigs and set aside. 
3. To make the cupcakes: Cream together the butter and sugar until light and fluffy.
4. Beat the eggs in one at a time. 
5. Fold in the self-raising flour and bicarbonate of soda, beat to make sure all ingredients are fully combined. 
6. Add 1 tsp of mixture to the bottom of your cases and even out. Add 1/2 a teaspoon of Mojito compote to the centre of each cupcake cake, then cover the compote with another teaspoon of cupcake batter. Make sure you save at least 3 tea spoons of Mojito Compote for your Buttercream. Bake in the oven for 22-25 minutes or until golden brown and cooked through - set aside to cool. 
7. Just before the cakes come out the oven prepare your gin syrup, in a small saucepan combine your sugar and gin, bring to a simmer over a gentle heat and simmer for 3 minutes. 
8. As soon as your cakes are cooked pierce each cake multiple times with a knife and using a pastry brush cover the tops of your cupcakes with your gin syrup - set aside to cool.
9. Whilst your cupcakes are cooling you can prepare your buttercream. Beat the butter until pale and light, this will take a minimum of 5 minutes. In two batches add your icing sugar, allowing the sugar to fully combine into the butter before adding more. Beat for a further 3 minutes. 
10. Add your saved Mojito Compote into your buttercream.
11. Fit a piping bag with a star nozzle, add the buttercream to your bag, start in the centre of the cupcake and pipe in a clockwise motion building up your swirl. 
12. Garnish your cupcakes with a few blueberries and your mint leaves. 
Pull out a chair, sit in the sun and enjoy your perfect Summer Mojito Cupcake.
Happy Baking!! All my love
Paul xx
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