Mini mojito cupcakes
3
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
There is nothing more refreshing than the flavour combination of lime and mint. Try these muffins and see for yourself!
Ingredients
Reduced fat oil spread
50 g
Caster sugar
⅓ cup(s), (75g)
Egg(s)
1 medium
Lime juice
1½ tbs
Natural essence
3 tsp, (rum)
White self-raising flour
1 cup(s), (150g)
Skim milk
2 tbs
Fresh mint
3 tsp, finely shredded
Light cream cheese
120 g, (1/2cup)
Icing sugar
1½ tbs
Lime juice
1 tbs
Lime(s)
1 medium, thinly sliced, cut into wedges
Fresh mint
2 tbs, (24 baby leaves)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray 2 x 12-hole mini muffin trays with oil.
2
Use an electric mixer to beat the canola spread and sugar until light and fluffy. Beat in the egg until combined. Beat in the lime juice and rum essence. Stir in the flour and milk until just combined. Stir in the mint. Divide between the muffin holes and bake for 10-12 minutes or until a skewer inserted in the centres comes out clean. Turn on to a wire rack to cool.
3
Meanwhile, to make the icing, use an electric beater to beat the cream cheese, sugar and lime juice in a medium bowl until smooth.
4
Spoon 1 teaspoon of icing onto each cupcake. Decorate with lime slices and mint leaves.
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