These are THE best cupcakes, strictly for adults and totally amazing (if I do say so myself) These are best eaten on the day they are made but they will keep for a couple of days in an airtight container.
Ingredients
For the Sponge·
- 100ml White Rum
- 170g Caster Sugar
- 40g Margarine
- 120g Gluten Free Flour
- ¼ tsp Xantham Gum
- ¼ tsp Salt
- 1 ½ tsp Baking Powder
- 2 tsp Lime Zest, finely grated
- 2 tsp Lemon Zest, finely grated
- 1 tbsp Mint Leaves, finely chopped
- 1 large Egg (or egg alternative, like Orgran, made up according to package instructions)
- 120ml Rice Milk
- ½ tsp Vanilla Essence
- 210ml Rice Milk
- 2 Large Eggs (or an egg substitute like Orgran, made up according to package instructions)
For the Frosting
- 80g Margarine
- 250g Icing Sugar, sifted
- ½ tsp Lime Zest, finely grated
- ½ tsp Lemon Zest, finely grated
- 3 tsp White Rum
- 1 tsp Lime Juice
- 1 tsp chopped Mint or Lime zest, to garnish
Utensils
- 2x Muffin/Cupcake Trays, lined with large cupcake cases or mini cupcake cases
- Small Saucepan
- 2x Large Bowls
- Measuring Jug
- Electric Whisk
Method
- Preheat the oven to 170°C (325°F, Gas Mark 3)
- In the saucepan bring the white rum and 30g of the sugar to the boil. Reduce by half and set aside to cool
- Beat together the margarine, flour, salt, baking powder, lime zest, lemon zest, mint and remaining 140g of sugar. Mix until you have a crumb like consistency.
- In the measuring jug, mix together the egg, rice milk and vanilla and gradually pour this into the butter/flour mixture, until you have a smooth batter
- Spoon the cake batter into the cupcake cases, until they are 2/3 full. Place in the oven and bake for 15-20 minutes (or if you are making mini cupcakes then bake them for 12-15 minutes)
- Remove the cupcakes from the oven and whilst the sponge is still warm, spoon the rum reduction over them (½ tsp for mini cakes and 1 tsp for bigger cupcakes). Then leave to cool completely.
- Whilst the cakes are cooling, make the frosting
- In the second bowl, using the electric whisk, beat together the margarine, icing sugar, lemon and lime zest to form a sandy consistency
- Add in the rum and lime juice and whisk for five minutes, until the icing becomes light and fluffy
- Ice the cupcakes and sprinkle the lime zest or mint over the top. Serve
