Description
Makes 8 Cupcakes
Ingredients
Units
Scale
- 175g Unsalted Butter, softened
- 175g Dark Muscovado Sugar
- 2 Large Free Range Eggs
- 175g Self Raising Flour
- 2 tsp Ground Ginger
- 1 lime, zested and 2tbsp juice
For Frosting –
- 150g Unsalted Butter, softened
- 350g Icing Sugar
- 2tbsp Spiced Rum
Instructions
- Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. Beat in the egg until the flour, ginger, lime zest and lime juice are incorporated until you have a batter. Spoon the mixture into baking cases, evenly across the baking cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the frosting. Beat the butter until soft in a bowl, and whisk in the icing sugar. It will be crumbly and dry, then add the spiced rum and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag with a star nozzle for decorating.
- To decorate, top each cake with a frosting dome and add in a mini straw for the full cocktail effect.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Method: Baking