National Cup Cake Week

Ingredients:

Cake

• 5og butter, plus extra for greasing
• 150g demerara sugar
• 1 tbsp golden syrup
• 2 tbsp black treacle
• 2 free-range eggs
• 200g flour
• 25g wholemeal flour
• 1 tsp baking powder
• 1 tsp ground ginger lump of stem ginger
• 100g sultanas
• 100ml boiling water
• 75ml dark rum
• 1 tsp bicarbonate of soda
• 1/2 tsp vanilla extract

Lime curd

• 75g butter
• 150g caster sugar
• zest and juice of 3-4 Limes
• 2 eggs
• 1 eggs yolk 
  

Candied Mint leaves

• Egg white
• Caster sugar
• Brown sugar for decorating

Mint Buttercream

• 125g soft butter
• 200g icing sugar
• 75g cream cheese
• handful of mint leaves

 Method:

Cake

1. Preheat the oven to 200
2. Cream the butter and sugar together in until pale and fluffy. Add the golden syrup, treacle and eggs, one at a time, and mix until smooth. Add the flour and transfer to a bowl
3. Meanwhile, blend the sultanas, ginger, rum and boiling water in a food processor to a smooth puree. Stir in the bicarbonate of soda and vanilla.
4. Pour the rum mixture into the pudding batter and stir until well combined
5. Bake for 20-25 minutes, or until the top is springy and golden-brown. Curd
   

Candied Mint Leaf

1. Brush each leaf carefully with egg wash
2. Sprinkle with sugar and leave in a warm dry place to set 

  www.upsydaisybakery.com

Curd

1. Heat butter, sugar, lime zest and juice until the sugar is dissolved and gently bubbling in a saucepan.
2. Whisk the eggs together add slowly add the hot mixture stirring continually.
3. Pour the mixture back into the saucepan and stir continually on a low heat for about 7 mins or until thickened to coat the back of a spoon.

Mint Buttercream

1. Blend the mint leaves with a tablespoon of icing sugar until a smooth paste
2. Whisk butter and sugar on high for 5 mins.
3. Add cream cheese and mint paste and blend again for 2 mins

Assembly

1. Cut a cone out of the centre of each cupcake. Remove a little cake and fill with a teaspoonful of Lime curd
2. Pipe the butterceam onto the cupcake.
3. Sprinkle the edges of the buttercream with brown sugar.
4. Gently place a candied mint leaf in the buttercream.