Lime mojito cupcakes

As it’s nearing that time of the year where I challenge my physical ability to the point of stupidity, I decided to make cupcakes for a bake sale. These were one of the cakes on the menu. I say menu. There were two options. Elitist I know. Anywho, who doesn’t like a mojito? Me actually. But I love mint and lime. So here they are.





  • 8 oz butter
  • 8 oz caster sugar
  • 8 oz self raising flour
  • 4 medium eggs
  • 0.5 teaspoons of baking powder
  • zest of three limes
  • juice of one lime (keep the other two for the curd)


  • 4oz caster sugar
  • 1oz butter
  • 2 large beaten eggs
  • juice of two limes (and zest of one)


  • 8oz of butter
  • 3 oz of icing sugar
  • mint extract (or fresh mint reduced in sugar water)



  1. Do as usual: combine the butter and sugar of the sponge mix until fluffy and light yellow. Add the flour and baking powder followed by the eggs and mix well. This should result in a slightly stiff mixture. Now add the lime juice WHILST mixing, and it should loosen up. Lastly add the zest.
  2. Aliquot the mixture into 12 cupcake (muffin) cases in a deep muffin tin. Fill them to 2/3 of the way with mixture. This recipe will probably make about 14 cupcakes. Cook at 180 for 20mins until slightly golden, springy to the touch and a knife comes out clean.
  3. Whilst cooking, make the curd. Put all ingredients in a medium heat pan at the same time and whisk slowly constantly, it will soon thicken and when it reaches the point where your whisk marks can be seen, take it off the heat and decant into a bowl. This can be stored for a long time
  4. Take the cakes out of the oven and instantly remove the cakes from the tin, leave to completely cool.
  5. In the cooling time, make the icing.  The butter needs to be room temperature. You may need more or less icing sugar/essence depending on your taste, but use an electric whisk to bring it all together and it’ll expand slightly giving a minty marshmallow like taste. I reckon a teaspoon of mint essence is usually enough. Fill into a piping bag with a rose-ended nozzle (or any other that tickles your fancy) and cool in the fridge for a little bit
  6. Using a knife at about 45 degrees, cut a small lid off the cupcakes. Pipe around the outside with your mint icing and then fill the centre with your lime curd. If you fancy, decorate with sugar. Bit gay. Bit necessary.



One thought on “Lime mojito cupcakes

  1. Can tell you’re a scientist using words like ‘aliquot’ and ‘decant’!! Great recipe though, I would’ve devoured mine in one bite if I wasn’t trying to savour the flavour. Mmmmmmm……

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