For the cupcakes:
1 cup buttermilk ( room temperature)
1 tbsp. Captain Morgan Jamaican Rum
1/2 tsp. vanilla essence
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
Preheat the oven to 190 degrees C. Place a rack in the centre of the oven.
Combine the buttermilk, rum and vanilla extract. Set aside.
Combine the flour, baking powder, baking soda and salt. Sift and then set aside.
Combine the butter and sugar. Mix on medium-high speed until light and fluffy (about 4 to 5 minutes).
Reduce the speed to medium, and add the eggs one at a time
With the mixer on medium speed, add 1/3 of the dry ingredients and mix well.
Add half of the buttermilk mixture and mix well
Add another third of the dry ingredients, mix well.
Add the remainder of the buttermilk mixture,
Add the remainder of the dry ingredients (on low speed) and mix for a minute or two, until the batter is smooth.
Fill the cupcakes halfway with batter until you’ve used it all up.
Bake cupcakes for 25 minutes and then test for doneness by inserting a cake tester into the centre of the cupcakes. If it comes out clean, they’re done. If not, bake for another 5 minutes.
Remove the cupcakes from the oven and let cook for 5 minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up. Once they’ve cooled completely, you can ice them with the lime and rum frosting.
For the rum syrup:
1 cup sugar
1/4 cup water
1/4 cup butter
1/4 cup Captain Morgan Rum
2 or 3 pieces of lime zest
a few sprigs of fresh mint
In a small pot, combine the sugar, water and butter over medium-high heat.
Bring the mixture to a boil, stirring often.
Once butter has completely melted and the sugar has dissolved, remove from the heat.
Carefully add the rum. The mixture will bubble and spurt so take care not to burn yourself.
Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.
For the lime and rum frosting:
250g cream cheese
3/4 cup butter, at room temperature
Icing sugar – to taste
Captain Morgan Jamaican Rum – to taste (I used 3 tablespoons
zest of 2 limes
In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese and butter at high speed for 5 minutes.
Reduce the speed to low and add the icing sugar. Mix for a minute to incorporate the sugar and then increase the speed to high again and mix for another minute or two. The frosting should be light and fluffy and turn slightly white
Use same recipe to make Mijito cake, instead of placing in cupcakes, use a cake pan.
love & bubbles