Here's Megan's entry to the 'Great Latin Bake Off' - I'm not sure if the ingredients make me hungy for cake, thirsty for a mojito or both!!

  • Prep: 30 minutes
  • Cook: 20 minutes
  • Total time: 50 minutes
  • Recipe serves: 24

Ingredients for the sponge

  • 100ml White rum
  • 170g Caster sugar
  • 40g Unsalted butter, softened
  • 120g Plain flour
  • 120g Plain flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1 tsp Grated lime zest
  • 1 tsp Grated lemon zest
  • 1 tbsp Finely chopped mint
  • 1 large egg
  • 120ml Milk
  • 1/2 tsp Vanilla essence

Ingredients for the frosting

  • 80g Unsalted butter
  • 250g Icing sugar
  • 1/4 tsp lemon zest
  • 1/4 tsp lime zest
  • 4 tsp milk
  • 4 tsp White rum

Instructions for the sponge

  1. Preheat oven to 170°C and line your muffin tin with cases.
  2. Take your saucepan and bring the white rum and 30g of the sugar to the boil, reduce by half and set aside.
  3. Beat together the butter, flour, salt, baking powder, lime and lemon zest, mint and remaining sugar. Mix until you have a crumb like consistency.
  4. Mix together the egg milk and vanilla in a jug and gradually pour this into the dry mix, mixing until you have a smooth batter.
  5. Divide the batter evenly between the cases and fill them up to 2/3 full. Pop them in the oven and bake for 15 to 20 minutes or until the cakes are a light golden brown and springy to the touch.
  6. While the cakes are still warm spoon the rum reduction over them (1tsp should do) and then leave to cool!

Instructions for the frosting

  1. Take your whisk (ideally electric) and beat together the butter, icing sugar, lemon and lime zest until it's a sand-like consistency.
  2. Stir together the milk and rum and pour this into the butter mixture while still beating.
  3. Whisk until it's light and fluffy and ice the cupcakes generously!

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