Mojito cupcakes

Hello food lovers!

Are you mojito fans? This recipe is made for you!

In these cupcakes, you'll find all the flavours of a mojito! A mint and lime muffin, a whipped lime ganache and of course a rum pipette! ;-)

A perfect treat to end your summer evenings!

Let's get started with mojito cupcakes!

Here are the ingredients to make 12 cupcakes:

Whipped lime ganache

- 1 gelatine sheet

- 335gr full cream

- 88gr white chocolate

- 75gr lime juice

Mint-lime muffins

- 140gr butter

- 130gr brown sugar

- 2 eggs

- 30gr milk

- 130gr flour

- 1/2 tsp baking soda

- Zest of 2 limes

- 15 mint leaves

Decorations

- 12 decorating pipettes

- 1dl white rum

- 2 limes

- A few mint leaves

We'll start the recipe with the whipped lime ganache as it will need to chill overnight before it can be whipped.

Whipped lime ganache

First, soak 1 gelatine sheet in a jug of very cold water and set aside.

In a saucepan, pour 335gr of full cream. It is very important to use full cream for this type of preparation. If you use half-cream, your ganache will not whip.

Bring the cream to a boil. Once it is hot, remove from heat and add the squeezed gelatine sheet.

Mix well so that the gelatine melts.

Pour the cream/gelatine mixture in 3 additions over 88gr of white chocolate, stirring well between each addition.

Once all the cream has been added and the white chocolate is fully melted, gently pour in 75gr of lime juice while blending with an immersion blender.

It is very important to blend well when you add the lime juice, otherwise your mixture may split.

To finish, wrap the ganache in contact, meaning the cling film must be pressed directly onto the surface of the preparation. This will prevent a skin from forming on top.

Leave the lime cream to rest overnight in the fridge before whipping it.

We will now make the mint-lime muffins.

Mint-lime muffins

In a large bowl, pour 140gr of butter and 130gr of brown sugar.

Beat everything together at maximum speed for about 5 minutes.

Add 2 eggs and 30gr of milk. Mix everything again for 1 minute at medium speed.

Add 130gr of flour and 1/2 tsp of baking soda. Use measuring spoons to add the baking soda precisely.

Beat everything at maximum speed for 2 minutes.

Preheat your oven to 180°C fan-forced.

The muffin base is ready, we'll now flavour it with lime zest and mint.

Zest 2 limes. To do this, use a microplane grater. I love it, it's brilliant for zesting citrus fruits or grating tonka bean.

Finally, finely chop 15 mint leaves into the mixture.

Mix everything with a spatula to get a nice smooth batter.

Transfer the muffin batter into a large piping bag. To fill it neatly, use a jug.

For this recipe, we used baking cupcake cases. They're great, no tin needed! :-)

Place 12 of them on a perforated baking tray.

Divide the muffin batter into the cases, filling them halfway.

Bake for 15 minutes in the middle of the oven preheated to 180°C.

After 15 minutes of baking, let the muffins cool at room temperature.

Once the ganache has rested (overnight in the fridge) and the muffins have cooled, we can move on to the decorations. :-)

Decorations

Pour the lime ganache base into a large bowl and whip it like a chantilly cream using a whisk.

Be careful, it whips up very quickly, keep a close eye on it so it doesn't split.

Once you see a peak forming on your whisk (as in the third photo below), the whipped ganache is ready.

Pour the ganache into a large piping bag fitted with a 2D nozzle.

Place the bag in a jug to fill it neatly.

Pipe a beautiful rosette of whipped ganache onto each cupcake.

We'll decorate the cupcakes with a pipette filled with white rum.

In a small jug, pour a little rum and fill the pipette.

If you'd like to make the cupcakes alcohol-free, that's possible. Replace the rum with lemon syrup or mojito-flavoured syrup.

Insert one pipette per cupcake.

Decorate by zesting a little lime using the microplane grater.

Cut thin slices of lime and place them on the ganache.

Finish the decoration with small mint leaves.

And there you have it, beautiful fresh cupcakes!

Before enjoying them, don't forget to squeeze the pipette to soak the muffin with rum. ;-)

The cupcakes will keep for 2 days in the fridge in a well-sealed container.

I hope you enjoy this recipe!

Wishing you a lovely Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.