Vegan & Gluten-Free Mojito Cupcake Recipe

Vegan & Gluten-Free Mojito Cupcake Recipe

Our pretty and sophisticated gluten-free mojito cupcakes recipe is both vegan and gluten-free. They’re perfect for a hot summer afternoon vegan picnic – but take care as these are strictly for the grown-ups!

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These gluten-free mojito cupcakes contain vegan white rum and the ingredients of a mojito to make vegan cupcakes with all the fresh flavours of the classic cocktail. 

They are enticingly decorated with lime and mint and make tempting vegan and gluten-free cupcakes fit to share with friends. 

Cook’s tip!

Mint tea bags can also be used to infuse the soya milk in step 1.

Total Time: 45 minutes

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 12

Rating:  

Total Time: 45 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • 18.75 18.75 ml soya milk
  • 0.16666666666667 0.16666666666667 sprigs fresh mint
  • 0.083333333333333 0.083333333333333 tsp apple cider vinegar
  • 14.583333333333 14.583333333333 grams caster sugar
  • 6.25 6.25 ml rapeseed oil
  • 12.5 12.5 grams gluten-free plain flour
  • 0.16666666666667 0.16666666666667 Tbsp gluten-free cornflour
  • 0.041666666666667 0.041666666666667 tsp gluten-free bicarbonate of soda
  • 0.041666666666667 0.041666666666667 tsp gluten-free baking powder
  • 0.041666666666667 0.041666666666667 tsp salt
  • 4.1666666666667 4.1666666666667 ml vegan white rum
  • 0.16666666666667 0.16666666666667 unwaxed limes (juice of)
  • 0.16666666666667 0.16666666666667 Tbsp brown sugar
  • For the toppings:
  • 8.3333333333333 8.3333333333333 grams vegan margarine
  • 12.5 12.5 grams white vegetable shortening
  • 54.166666666667 54.166666666667 grams icing sugar
  • fresh unwaxed lime slices and fresh mint sprigs, to decorate

Method

  1. Put the soya milk into a small saucepan with the mint. Bring to the boil, then remove from the heat and leave to cool before removing the mint.
  2. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole cupcake tin with paper cases.
  3. Put the soya milk into a measuring jug, stir in the vinegar and set aside for a few minutes to curdle.
  4. Put the sugar and oil into a large mixing bowl and beat together with a wooden spoon. Pour in the milk and vinegar and mix thoroughly. Add the flour, cornflour, bicarbonate of soda, baking powder and salt and mix together thoroughly.
  5. Divide the mixture evenly between the paper cases. Bake in the preheated oven for 20 minutes, or until springy to the touch and golden.
  6. Using a pastry brush, brush the tops of the cupcakes with some of the rum. Allow it to soak in and repeat two or three times. Brush with some of the lime juice and sprinkle each cake with a little brown sugar. Set aside the remaining rum and lime juice. Transfer the cupcakes to a wire rack to cool completely.
  7. To make the topping, beat the margarine, white vegetable shortening and 500 g/1 lb 2 oz of the icing sugar together in a bowl until smooth. Beat in the remaining rum and lime juice. Gradually beat in additional icing sugar until the icing reaches a piping consistency. Pipe the icing generously onto the cupcakes and decorate each with a piece of lime and a fresh mint sprig.

Feeling thirsty after all that baking?

Serve these vegan cupcakes with a refreshing mint mojito

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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