Lime and mint curd

• Mix the cornstarch with a bit of lime juice in a pan so there are no lumps, then add the rest of the juice, lime zest, 2 eggs and 110 g sugar, mix well. Cook the mixture on a medium-low heat, whisking constantly so it doesn't burn at the bottom. When it boils cook for 2 min and then remove from heat. Mix in the butter pieces one by one, so that the mixture doesn't split until it's melted in incorporated. Strain the lime curd through a sieve to remove the zest and any bits of cooked egg. Cut the mint into smaller bits and crush it together with the 10 grams of sugar that you left, so that the mint releases oil. Mix in the mint and set aside to cool.

White rum cupcakes

• Preheat the oven to 180°C and line your muffin tray with cupcake liners or parchment paper cut into squares like I did.
• Beat the butter and sugar together, until light and fluffy, about 4 minutes.  Add eggs and vanilla extract and mix well for 2 minutes. Now add in the buttermilk and rum, mix until combined, then add flour, baking powder and salt. Mix just until everything is combined and don't overmix, that results in a dry cupcake. Distribute the batter into cupcakes liners until 3/4 full. You should get around 20 cupcakes. Bake for 15-17 minutes. Check if it’s done, by inserting a toothpick or a knife into the centre of the cupcake. If it comes out with no wet batter on, it’s done. Leave the cupcakes to cool.

Mascarpone white rum frosting

• Mix the mascarpone with sugar for a minute or 2. Add the whipping cream and mix until the frosting holds its shape. Be careful not to overwhip it because it can split. When the frosting holds its shape add the rum a tablespoon by tablespoon mixing it in briefly after each addition.

Assemble

• Cut a hole in cupcakes with a cupcake hole cutter, a knife or spoon. You can eat the leftover bits. Pour a tablespoon of white rum onto each cupcake to moisten it. Put the lime curd into a pastry bag (or not, if you don't have it, put it in a ziplock bag or use a spoon), cut a hole at the end and fill the cupcake holes. Put the frosting into another pastry bag fitted with a star nozzle and make a swirl on top of the cupcakes. Decorate with brown sugar, lime and mint. Go crazy!

Next step: devour the cupcakes OR show your friends/party guests what awesome cupcakes you can make.

Enjoy! :)