Emily’s champion cupcakes

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This week is National Cupcake Week, which is a celebration of the art.

To mark the special week we are running a recipe for Mojito cupcakes from last year’s national champion cupcake maker Emily Johnson.



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 egg yolk.

Mint Buttercream

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

Candied Mint leaves

Egg white; Caster sugar; Brown sugar for decorating.



Preheat the oven to 200. Cream the butter and sugar together 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

Blend the sultanas, ginger, rum and boiling water in a food processor to a smooth puree. Stir in the bicarbonate of soda and vanilla.

Pour the rum mixture into the pudding batter and stir until well combined

Bake for 20-25 minutes, or until the top is springy and golden-brown. Curd

Candied Mint Leaf

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


Heat butter, sugar, lime zest and juice until the sugar is dissolved and gently bubbling in a saucepan.

Whisk the eggs together add slowly add the hot mixture, stirring continually.

Pour the mixture back into the saucepan and stir continually on a low heat for about seven minutes or until thickened to coat the back of a spoon.

Mint Buttercream

Blend the mint leaves with a tablespoon of icing sugar until a smooth paste. Whisk butter and sugar on high for five minutes.

Add cream cheese and mint paste and blend again for two mins


Cut a cone out of the centre of each cupcake.

Remove a little cake and fill with a teaspoonful of lime curd

Pipe the butterceam onto the cupcake. Sprinkle the edges of the buttercream with brown sugar.

Gently place a candied mint leaf in the buttercream.