- 170g self-raising flour
- 20g cornflour
- 115g unsalted butter
- 225g golden caster sugar
- 2 medium eggs
- 120ml buttermilk
- Juice and zest of 2 limes
- ½tsp vanilla extract
- 12 large mint leaves, finely chopped
For the syrup
- 50g caster sugar
- 20ml water
- 10g unsalted butter
- 60ml rum (Victoria used spiced rum)
- 3 mint leaves
For the cream cheese frosting
- 60g unsalted butter (room temperature)
- 300g full-fat cream cheese (room temperature)
- 5tbsp icing sugar
- 2tbsp lime juice
- Zest of 1 lime
- 12 mint leaves finely chopped
- 1tsp of rum
You will also need:
- Cocktail stick
- Large piping bag
- Straws (optional decoration)
- To make this cupcake recipe, preheat the oven to 170°C/325°F/Gas Mark 3 and line a muffin tray with 12 cases.
- Cream the butter and sugar together until pale and fluffy. Add the eggs and beat again.
- Add the vanilla extract, lime zest and juice and beat. Don’t worry if the batter splits it will come back when you add the flour. Add the mint then 1/3 of the flour and buttermilk, beat together then add the another third then the other, beating in between each addition until just combined and smooth.
- Add to the paper cases and bake for 35 minutes. Remove from the oven and cool in the tin for 10 minutes before cooling on a wire rack.
- To make the syrup: add all the ingredients to a small pan and simmer until all the sugar has dissolved and leave to cool slightly. When the cupcakes are cool, make holes in the cupcakes by pushing a cocktail stick down into the cakes, don’t push all the way down though as the syrup could make the papers peel. Spoon one teaspoon of syrup onto the holes on each cake.
To make the frosting: add all the ingredients into a large bowl and mix until smooth. Don’t overbeat the icing or it will become runny. Add to a large piping bag (no need for a nozzle – just snip off the end if needs be) and pipe a plain swirl on the top. Decorate the cakes with sprigs of mint and lime zest.