Mint Cucumber Cupcakes with Rose Frosting
These mint cucumber cupcakes have a lovely light fresh flavor - the mint is subtle and the cucumber flavor fades. I've topped them with rose water buttercream, which works beautifully with the mint and cucumber.
Servings: 12
Calories: 271kcal
Equipment
- 12-hole muffin pan
Ingredients
- 200 g cucumber about half a cucumber
- ½ cup about a handful fresh mint leaves
- 1 tablespoon lemon juice
- 115 g ½ cup butter, softened
- 150 g ¾ granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 150 g 1 ⅛ cups self raising flour
- Pinch of salt
- For the Rose Water Buttercream:
- 75 g ⅓ cup butter, softened
- 150 g 1 ⅛ cups powdered icing sugar
- ½ teaspoon rose water
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
- Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth in a blender. Add the mint leaves and lemon juice and blend until smooth.
- Cream the butter, sugar and vanilla together for a few minutes until light and fluffy.
- Add the eggs, one at a time, beating each one in well.
- Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
- Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
- For the Rose Water Buttercream:
- Beat the butter, icing sugar, rose water and 1 tablespoon of milk together until smooth and fluffy. Add more milk if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 125mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg