After a bit of retail therapy with the bestest friend on Sunday, we decided to head back to mine to revaluate the week over a bottle of something cold in my fridge
We got talking about the herbs in the herb planter and what I use them for. I love fresh basil in my gnocchi, coriander in my curries, lemon thyme with roast chicken and rosemary on the bbq with beef! And mint in my mojitos…
115gr golden caster sugar
10gr brown sugar
125gr self-raising flour
1 shot of dark rum (25ml) (Coconut rum is brilliant in this recipe!)
Grated zest of one lime
3tbsp chopped fresh mint or 1 and 1/2 tsp of dried mint
195gr icing sugar
1/2 shot of dark rum (12.5ml)
Juice of one lime
1, Preheat oven to 180o/c and line a 12 hole bun tin with cupcake cases
2, Cream the butter and both sugars together until fluffy. Mix in the zest, mint and the rum.
3, Beat in the eggs
4, Sift the flour and mix that in until you have a smooth cake batter
5, Divide equally between the 12 cupcakes cases
6, Bake for 12-15 minutes until lightly browned and an inserted skewer comes out clean. Leave to cool before icing.
7, To make the icing beat all the icing ingredients together until smooth and pipe or spread with a spatula over the cupcakes. Top with slices of fresh lime and mint.