Updated: Jun 15, 2022
Gin is a magical ingredient in these delicious cupcakes.
These incredibly fluffy cupcakes are a result of the addition of gin!
Who knew that gin has magical powers? Not only does this boozy elixir flavour these, but it makes for an incredibly light and fluffy sponge.
I know what you're thinking - who wants gin cupcakes? Erm, well, me!
These have a perfectly balanced gin sponge, filled with a tart lime gin jelly, and topped with gin buttercream. It's a lovely blend of boozy gin, tart jelly, and sweet buttercream.
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assemble: 5 mins
100g unsalted butter
100g caster sugar
4 medium eggs
150g gluten free self-raising flour
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
6 tbsp gin
2 tbsp plain yoghurt
100g lime marmalade
2 tbsp gin
100g unsalted butter
300g icing sugar
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition.
In a separate bowl, mix together the flour, bicarbonate of soda, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Add the gin one tablespoon at a time, mixing in between each addition.
Spoon in the yoghurt and fold until combined.
Spoon 2 tbsp of batter into each cupcake case and let sit for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is a punchy gin one that goes perfectly with the sponge.
While the sponges are cooling, move onto the gin buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Add the gin one teaspoon at a time and mix until fully combined.
This lime gin jelly will be an instant hit!
Scrape the lime marmalade through a sieve into a bowl.
Add the gin and mix until combined.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little jelly into each cupcake hole.
Pipe on a good layer of the gin buttercream.