These are incredibly tasty! This recipe is more or less adapted from Desserts Magazine - if you ask me, don´t hold back on the lime!
3 cups all-purpose flour, spooned and leveled (685g)
½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon sea salt
2 sticks (8 oz.) unsalted butter, room temperature (240g)
2 cups fine granulated white sugar (450g)
1 tablespoon finely grated lime zest
2 large eggs - 2 egg yolks - 1 cup buttermilk (Kærnemælk - 228g)
2 teaspons pure lime extract - 1 teaspoon pure mint extract - 2 tablespoons fresh lime juice
Preheat oven på 350F. Line standard muffin tins with paperliners. In a medium bowl, sift flour, baking powder, baking soda and salt, set aside.
In a large bowl, beat butter, zest and sugar until light and fluffy.
On low, beat in eggs and yolks one at a time, then add lime, mint extract and lime juice. Mix until just combined.
Add the sifted flourmixture from before, and the buttermilk alternately.
Fill the cupcake liners three-quarters full. Bake - rotating pan halfway through until finished, about 25-30min.
Meanwhile, make the syrup:
1/4 cup fine granulated white sugar - 3 ounces rum - 10 fresh mint leaves - 1/4 cup fresh lime juice.
Heat up the ingredients (not the juice) until the sugar is dissolved. Let cool completely. Stir fresh lime juice in and sieve over a bowl.
When the cupcakes are done, poke them with a toothpick. Brush with syrup - use up all of the syrup!
Pipe frosting onto the cupcakes. I used Wiltons ready-to-use decorator icing and added mint flavour.