The Home Economics Bit

Mojito is a traditional Cuban cocktail consisting of 5 key ingredients: white rum, sugar, lime juice, soda water and mint. The combination of sweet, citrus and herbaceous mint flavours complement the rum, and make the mojito one of the world’s most refreshing cocktails.

Gluten Free Mojito Cupcakes

Gluten Free Mummy
Combining lime, mint, sugar and rum, these zingy and zesty gluten free cupcakes bring all the flavour of a classic mojito.
Prep Time 25 minutes
Cook Time 15 minutes
Course Dessert
Servings 18 cupcakes

Ingredients
  

  • 1 tbsp lime zest
  • 2 tsp fresh mint finely chopped
  • 200 g caster sugar
  • 115 g butter
  • 2 large eggs
  • 2 tsp lime juice
  • 1/2 tsp vanilla extract
  • 190 g gluten-free self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt
  • 120 g full-fat natural yoghurt
  • 2 tbsp white rum I use Bacardi

For the cream cheese frosting

  • 230 g butter softened
  • 115 g cream cheese
  • 500 g icing sugar sifted
  • 2 tbsp white rum I use Bacardi
  • 1/2 tsp vanilla extract
  • juice of one lime

To decorate (optional)

  • fresh mint leaves
  • lime zest
  • slices of fresh lime

Instructions
 

  • Preheat the oven to 170°C and line two bun tins with 18 cupcake cases.
  • Finely chop the fresh mint and add to the caster sugar along with the lime zest.
  • Gently massage the mint and lime zest into the sugar, to infuse the oils into the sugar.
  • Sieve the gluten free self raising flour, baking powder, bread soda, xanthan gum and salt together in a large mixing bowl.
  • Cream together the butter and the flavoured caster sugar until soft, light and fluffy (approx. 5 minutes using a stand mixer).
  • Add in the eggs, vanilla, and lime juice and whisk until fully combined.
  • Stir in about half of the flour mixture. Then stir in the yogurt, white rum, and the rest of the flour mixture and mix until fully combined.
  • 3/4 fill each of the cupcake cases with the mixture.
  • Bake for 12-15 minutes until well risen and golden brown.
  • Cool completely on a wire rack.

For the cream cheese frosting

  • Using a stand mixer or an electric whisk, beat the butter until very soft.
  • Cream together the softened butter and cream cheese until completely smooth.
  • Sieve in the icing sugar. Beat slowly until combined.
  • Add in the lime juice, rum and vanilla extract.
  • Beat for 3-4 minutes on high speed until light and fluffy.
  • Pipe the frosting onto the cooled cupcakes, and decorate if desired.
Keyword cupcakes, gluten free, lime, mint, mojito