For Mojito Cupcakes:
To 1 Basic Cupcake mix add the following:
6-8 chopped mint leaves
Zest of 1 lime
1/4tsp rum extract or 1tblsp rum
Bake for 12 minutes at 180 degrees.
For the lime fondant:
Mix the zest and juice of half a lime with 60g icing sugar.
When the cakes are cool cut out a circular piece of sponge from the centre and fill with this mixture. It should not be too runny and should just drop off the spoon. Place the lid of the sponge back on top of the filled centre.
For the buttercream:
250g icing sugar
Zest 1/2 lime
2-3 tblsp milk
Soften the butter and then cream together with the icing sugar. Add the zest of the lime and cream again.
Add the milk little by little until the icing is of a smooth, piping consistency. Don’t add too much milk because the mixture can split.
Pipe or spoon onto the cakes making sure to cover up the area of sponge that was cut out and replaced when you filled the middle.