How To Make A Proper Cornish Pasty

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Billy became the first ever Amateur Cornish Pasty World Champion at the inaugural World Pasty Championships last year, and then successfully defended his title at this year’s competition.  He’s also a 2 times Masterchef competitor who knows a thing of two about baking!  He’s seeking support to get his book published, and is offering some great rewards including ebooks and printed copies of his books, T-shirts, advertising spots on his web site and loads more.  You’ll also find some great recipes on his site so take a look!

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Mojito Cupcakes (great mince pie alternative)

If you’re fed up of mince pies at this time of year, and looking for something special to serve that’s a little different these delicious mojito cupcakes from my Cupcakes Recipes collection are just the ticket. I have family in Barbados so over the years I’ve developed a taste for good Bajan rum, particularly Mount Gay rum which apparently has been distilled on the island since 1703. If you can’t get hold of Mount Gay then any good quality dark rum will do just fine!

The secret to these cupcakes is a rum syrup which they are drizzled with, which makes them incredibly moist and sticky. Combined with the lime and a hint of mint, they don’t feel as rich and heavy as a mince pie, but definitely feel Christmasy and special! I like to serve them with a nice little glass of Mount Gay Extra Old. It might come from the Carribbean, but it certainly warms you up on a cold winter’s afternoon.

Ingredients

For the cake mix:

210 g (1 2/3 cup) flour
110 g (½ cup) butter, room temperature
2 eggs, room temperature
150 g (5 oz) icing sugar
120 ml (½ cup) buttermilk
½ teaspoon dark rum
½ teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt

For the rum syrup:

100 g (3 ½ oz) sugar
2 tbs water
2 tbs dark rum
Zest of 1 lime
A few mint leaves

For the frosting:

400 g (14 oz) cream cheese
50 g (¼ cup) butter, room temperature
Icing sugar to taste
2 teaspoons dark rum (Mount Gay if possible!)
Zest of 3 limes

Method

Preheat oven to 180ºC/350ºF/gas mark 4. Line a muffin pan with paper liners (this mix will make 9 cupcakes). Combine buttermilk, vanilla, and rum in a bowl. Mix the flour, salt, and baking powder in another bowl. With a mixer, beat the butter and sugar in another bowl until creamy. Add eggs one at a time and mix until each is combined. With the mixer running, add 1/3 of the flour mixture and ½ the buttermilk mixture. Once combined, add another 1/3 of the flour mixture and the last ½ of the buttermilk mixture. Finally, once combined add the last of the flour mixture and thoroughly combine. Pour the batter into the paper liners, filling about halfway. Bake for 20 minutes.

For the syrup, bring the water and sugar to boil in a saucepan. Once dissolved, remove from heat and add the rum. Steep with lime zest and mint for 5 minutes. Now here’s the secret to making these amazingly moist and rummy – once the cupcakes have cooled, slice off the domed cupcake tops, and set them to one side. Now drizzle the syrup over the exposed cupcake bases then replace the tops to seal in that deliciuos rummy syrup!

For the frosting, beat the cream cheese and butter vigorously with a mixer until creamy. While mixing at a reduced speed, add the sugar gradually and beat until thoroughly incorporated. At high speed, beat another two minutes. Scrape the bowl edges, add the lime zest and rum, and beat again until incorporated fully at medium speed. Once fully cooled, ice the cupcakes with the frosting. Decorate if you want to with a mint leaf on top… these are sure to get comments (and requests for seconds!)

 If you want loads more cupcake recipes (including more boozy recipes like Pina Colada Cupcakes, and Chocolate and Coffee Cupcakes with Baileys Buttercream!) then do head over to Amazon and check out my Cupcake Recipes book – How to bake cup cakes and fairy cakes like a pro!