Mini Cupcake Party Platter + Recipe for Gluten-free Mojito Cupcakes

Mini Cupcake Party Platter + recipe for Gluten-free Mojito cupcakes from Lovely Greens #partyfood
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A friend of mine celebrated her birthday on Saturday and to help out, I asked what I should bring for the buffet. She’s a huge fan of baking and desserts and I was sure she’d be whipping up dish after dish of amazing cakes like her Salted Caramel Cheesecake. Her challenge though is that while she LOVES sweets, she’s both gluten and lactose-intolerant and on a special diet. So when she asked me to bring a fruit or veggie platter I decided to do it a little bit differently.

The party platter I made for her was put together with three different type of either fruit or vegetable based gluten-free cakes, topped with lactose-free whipped cream, and garnished with fruit and herbs. The choices were mini Blueberry muffins, mini carrot cakes based on a recipe from Primrose Bakery, and a concoction of my own, Lime and Mint gluten-free cupcakes adapted from the the recipe for Lemon cupcakes in the cookbook, Cupcakes from the Primrose Bakery.

I made each with gluten-free flour and added extra oil or margarine to compensate for the lack of gluten and dairy in the sponge. Of the three, I think my Lime and Mint cakes came out the best! They were moist, zingy, and the sponge was light and fluffy. Best of all, everyone, both gluten-free and gluten-yay enjoyed them!

Mini Cupcake Party Platter + recipe for Gluten-free Mojito cupcakes from Lovely Greens  #partyfood

Mini Mojito Cupcakes with Whipped Lime Cream
Makes Approx. 15 mini cupcakes or 6 regular sized

I highly recommend a Kitchen scale – I tend to use scales vs. cups because it’s easier and more accurate. The volume measurements below are an estimate.

For the cakes:
70g Margarine (or Butter) – 3 Tbsp
112g Caster Sugar – 1/2 cup
1 large Egg
45ml Peppermint Tea – 2.5 Tbsp
17ml freshly squeezed Lime juice – 1 Tbsp
17ml Lactose-free cream – 1 Tbsp
150g white Gluten-free Flour – 1 cup
1/2 tsp Baking Soda (Bicarbonate of Soda)
1/2 tsp Baking Powder
Grated zest of one Lime
tiniest splash of green food colour (optional)
For the topping:
230ml Lactose-free cream (or Double Cream) – 1 cup
1 tsp Granulated white sugar
1 tsp freshly squeezed Lime juice
Mint leaves to garnish
tiniest splash of green food colour (optional)

Silicone mini-cupcake tray

1. Infuse the contents of one Peppermint teabag or a small handful of fresh mint leaves in a cup of water. Leave to cool to room temperature and then strain the liquid out to use in the recipe.

2. Preheat your oven to 160°C for Fans and 180°C/350°F for conventional oven. Line your muffin tray with papers if you wish or just lightly oil the cavities. For my cupcakes I used this silicone muffin tray.

3. In a large bowl, cream the margarine with the sugar until the mixture is smooth. Add the egg, peppermint tea, food colour, and lime juice and mix well.

4. Combine the flour, baking soda, baking powder, and lime zest in a second bowl. Then add a bit of it at a time to the soft/liquid ingredients, blending well after each addition.

5. Spoon the batter into the cupcake cavities, filling them two-thirds the way full. Bake in the oven for about 17 minutes or until the tops are slightly raised and golden brown. Take them out of the oven to cool.

6. Whip the lactose-free cream with the sugar, food colour, and lime juice until you have a stiff whipped cream. Pipe it onto your cooled cupcakes and garnish with a mint leaf.

Mini Cupcake Party Platter + recipe for Gluten-free Mojito cupcakes from Lovely Greens  #partyfood

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