Get in my belly: Gin cupcakes
It’s very simple – these cakes are damned good. I have made them for university friends and work friends, and on both occasions they disappeared incredibly quickly. I’m not sure if it’s the size, but people just nom out and eat all the food when I open the tin. Highly recommended whether you are a gin connoisseur or not.
Thanks to Jessica from How Sweet It Is for some serious inspiration here – I am pretty much just reproducing her recipe, but with a few minor changes and conversions to Australian measurements. I think that Jessica’s recipe is really rad and you should try it out too.
Gin Cupcakes – makes about 30 mini cupcakes, 15 or so bigger cupcakes
- 3 cups plain flour
- 2 tspns baking powder
- 1/4 tspn salt
- 225g unsalted butter, room temperature
- 1 3/4 cups caster sugar
- 4 eggs, room temperature
- 2 tspns vanilla extract
- 3 tbspns zested lime rind
- 1/4 cup gin
- 1/4 cup milk, room temperature
- Juice of 1 lime
- 1 3/4 cups icing sugar
- 5 tbspns gin
- Juice of 1 lime
- Lime zest for garnish
- Preheat oven to 170 degrees celcius.
- Mix the flour, baking powder and salt together in a bowl and set aside.
- Beat the butter until creamy. Add in the caster sugar and beat until fluffy. Add in the eggs one at a time, and beat each until fully mixed in before adding the next. Add in the vanilla extract and the lime zest and mix.
- Add in half of the dry ingredients and mix on low speed until incorporated. Then add the gin, milk and lime juice until mixed. Add the remaining flour and beat until just combined.
- Put the mix into mini-cupcake pans that have been lined with mini patty-case papers. Usually a heaped teaspoon will be enough.
- Bake for about 10 minutes, checking in at 5 minutes and keeping an eye on it from there on. You want the cake to spring back when you touch the top.
- While cooking, make the glaze by mixing all of the ingredients together. Adjust the gin or the icing sugar if required to make a very runny consistency.
- Remove cakes from the oven, and poke holes in the top immediately (you can see the holes in my picture). Pour the gin glaze over each cake – I usually use a spoon and do all of the cakes two or three times. Put a little bit of lime zest on top to prettify the cakes.
- Allow to cool and then eat all the cakes!