Fun fact about me: my favourite cocktail is a good mojito. Always loved them, just have. I find the flavours so incredibly refreshing on a hot summer day, so naturally I thought I would try to bring those same amazing flavours of tart lime juice, and cooling mint together again in different way.
for the cake: makes about 2 dozen cupcakes
3/4 cup Stirling Organic Unsalted butter, softened
1 3/4 cup Granulated sugar
2 Tablespoons Lime zest
3 Large eggs
1/4 cup Fresh Lime juice
3 cups Cake flour (sifted)
1 teaspoon Baking soda (sifted with flour)
1 1/2 cups Buttermilk
preheat oven to 350 C, and line 2 dozen cupcake tins with cupcake liners
In an electric mixture, fitted with a paddle attachment whip softened butter with sugar, and zest until lighter in colour and butter becomes fluffy.
Slow down the speed of the mixer, and add the eggs one at a time, being sure to allow each egg to incorporate before adding the next one. Add the lime juice, and mix until combined.
Sift flour and baking soda info a large bowl, then starting and ending with flour, alternate adding the flour and buttermilk
Using a large ice-cream scoop, scoop batter into lined tins, and then bake for 15-20 minutes until lightly golden brown around the edges.
For the mint Buttercream:
appx. 10 Mint leaves
2 cups Stirling Organic Unsalted butter (cut into chunks)
4 cups Powdered sugar
Pinch of salt
Green food colouring ( a little goes a long way..)
Begin by muddling the mint leaves in a large saucepan, and then add the butter and melt at low heat. Leave on the heat for about 15 minutes, butter will begin to bowl but keep stirring
Strain mixture into a large bowl and then whip melted butter over a water bath until flavoured butter thickens to a buttercream consistency and is pale in colour. whip in icing sugar and salt until well incorporated and fluffy. Add tiny drops of food colouring until you get the desired colour. I went with a very pale green
Now is time for the fun part!! apply the buttercream however you like, I chose to use a round tip and pipe it on. For garnish I used demerea sugar, a little bit of lime zest, and candied lime slices. For the candied slices, add equal parts sugar and water and then microwave until all the sugar is dissolved. Dunk thinly cut lime slices into the sugar water (simple syrup) and then back at 350F until candied.