Directions

Make the Cupcakes

1. Preheat the oven to 190ºC / 170ºC fan / Gas Mark 5. Line a 12-hole cupcake tin with standard size cupcake cases.

2. In a small bowl, mix the milk, rum and lime juice and set aside. It will curdle.

3. Place the sugar and lime zest in a large bowl and mix with a stand or hand mixer on a medium speed for about 3 minutes to allow the oils from the lime zest to infuse into the sugar.

4. Add the soft butter and beat on high speed for about 5 minutes until light and creamy.

5. Reduce the speed to medium, add 2 tbsp of the flour and beat for 30 seconds.

6. Add the eggs, one at a time, beating well and scraping down the bowl after each addition to make a smooth batter.

7. Add the rest of the flour and bicarbonate of soda, alternately with the milk, rum and lime juice mixture and fold it gently into the mixture with a spatula until combined. Scrape the sides of the bowl to ensure that all the flour is mixed in.

8. Divide the cake mixture between the cupcake cases using two teaspoons or a small ice cream scoop. If you use regular size cupcake cases rather than large muffin cases there should be just enough mixture for 12 cupcakes.

9. Bake for 17-20 minutes until light golden brown and springy to touch. Cool the cupcakes on a wire rack.

Make the syrup

1. While the cupcakes are cooking prepare the syrup. In a small saucepan bring the water and sugar to the boil. Once the sugar has dissolved add the rum, mint leaves and lime zest and simmer for 5 minutes.

2. Remove the pan from the heat and leave the flavours to infuse whilst the syrup cools.

3. Pass the syrup through a fine sieve and keep the liquid, discarding the contents of the sieve.

Make the buttercream

1. Whilst the cupcakes are cooling make the buttercream. In a large bowl, beat the butter at high speed for around 5 minutes, using a stand or hand mixer, until pale and light.

2. Reduce the speed to low and gradually add the icing sugar bit by bit until it is all incorporated.

3. Add the rum, milk and chopped mint and beat for 5 minutes until the icing is light and fluffy. Place the buttercream icing in a piping bag with a decorative star nozzle.

Assemble the cupcakes

1. Once the cupcakes are fully cooled cut a small core out of the middle of each cupcake using an apple corer or a small knife. Brush some syrup lightly over the top of each cupcake and drizzle some into each hole then fill each centre with Tiptree Lime Curd.

2. Pipe swirls of buttercream on top.

3. Decorate with quarters of sliced lime, sprigs of fresh mint, cocktail umbrellas and mini paper straws.