The flavours of this flirty cupcake are drawn from the perfectly melded Mojito combination of rum and lime. Bursting with sunshine and passion, this grown up version of a children’s tea party favourite is a fantastic late summer treat. Use a non alcoholic lime and stem ginger syrup if you have tee totallers and toddlers, it will be just as delicious.

Stem Ginger and Lime Cupcakes

This recipe makes 12 large muffins.
Cut 12 x 18cm square pieces of baking parchment and fold into the muffin tins as liners.

Sieve together

• 500g Organic Plain Four
• 30 ml baking powder
• a good pinch of maldon salt
• 180g Organic Granulated Sugar

Lightly beat

• 2 large organic or free range eggs

Add

• 500 ml Organic semi-skimmed milk
• 20ml finely grated unwaxed and organic lime zest
• 160g organic unsalted butter - melted

Combine the ingredients until just mixed. It doesn’t have to be a smooth batter, as long as there are no dry pockets. Do not overmix or the muffins will be dense and chewy.

Stir in

• 2 tablespoons finely chopped stem ginger

Spoon mix into paper lined muffin tins and bake @190*C for 30-35 minutes

Cool for 3 minutes in the tins, then transfer to wire racks.

Pour warm Rum & Lime Syrup onto the cupcakes and allow to soak in. Do not overdo the syrup or the cupcakes will be soggy.

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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