Mojito tin-can cupcakes

Method

1. Heat the oven to 170°C/fan150°C/gas 3 1/2. In a mixing bowl or using a stand mixer, beat the butter and caster sugar until pale and fluffy.
2. Add the eggs one at a time, beating well after each addition. Fold in the flour, polenta/cornmeal, chocolate, lime zest and juice, crème fraîche and sea salt.
3. Spoon the mixture into 6 small tins (see tip) on a baking sheet. Bake for 25-30 minutes until a skewer pushed into the centre comes out clean.
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4. Meanwhile, make the mint drizzle. In a small pan, dissolve the sugar in the lime juice, then mix in the mint leaves to infuse.
5. Once baked, spoon the mint drizzle over the cakes and set aside to cool.
6. For the rum caramel, bring the muscovado sugar and water to the boil in a small pan. Boil without stirring until the syrup turns into a golden caramel. Remove from the heat and carefully add in the rum and butter. The caramel may spit and sputter, so stand well back. Return to the heat and bubble for a few more minutes until you have a glossy, thick, pourable caramel.
7. Tie string around each tin to make a handle, then cover with baking paper, tie loosely with string to keep the paper on. Put the warm rum caramel in a vacuum flask and take it to your picnic, so you can spoon it over the cakes as you gobble them up with a teaspoon.