How to make mojito cupcakes with rum and mint

Ingrediens needed for the batter

First step: Making the mixture of buttermilk and mint leaves. It looks strange and smells weird, but in the cupcake; it is just perfect!

Add the mint leaves to a mortar and bruise them for a bit

Add the buttermilk and the mint leaves to a small pan and warm until just starting to steam. Then remove from the heat and cover. Leave it like that for around 15 minutes

This is the buttermilk and mint leaves after around 15 minutes

After around 15 minutes; strain the milk into a bowl using a fine mesh sieve. The milk may appear clumpy, but it will come back together

Press on any milk solids and mint leaves to extract all the liquid

After straining: The clear liquid in the bowl and the clumps in the strainer

Now it is time to make the batter!

Mix flour and baking powder together in a separate bowl

Add butter and sugar to a bowl

Beat together until light and fluffy

Add the egg and mix together

Add lime zest and juice, rum and a couple drops of vanilla extract

Mix it together

Add flour and buttermilk and mix it together

Until it looks like this

Line a standard muffin tin with paper liners

Add the batter to the muffin tin

Like this

Bake for approximately 25 minutes at 162 Degrees or until just slightly golden and a tooth pick comes out clean

While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm until the rum is heated through. Remove the pan from the heat and cover

The cupcakes after 25 minutes in the oven

Brush the cupcakes with the mint-infused rum

Ingrediens for the frosting

Whip butter untill soft

Add icing sugar, lime juice and rum and whip together

Add to a piping bag

Ready for frosting the cupcakes!

When the cupcakes are cold: frost them any way you want to (you can add a lot more frosting than I have done here!)

Ready to eat!