The Gin Kin has teamed up with The Gin Baker to bring you a delicious recipe for gin liqueur cupcakes! Scroll down for a mouth-watering read…
Liqueurs aren’t just for cocktails; they’re also great for baking with. Not only do they give that alcoholic hit that I’m constantly looking for, but they also add an intense flavour to the bake.
This can be particularly useful when concocting bakes with flavours that are slightly more subtle and can be lost by other flavourings.
For that reason, I use liqueurs a lot in my baking and I was very fortunate enough to be sent some samples from the lovely people at Gordon Castle Gin. They sell a fantastic range of liqueurs including a plum and a raspberry liqueur as well their traditional Scottish Gordon Castle Gin.
Although National Cupcake Week has passed, I was still inspired to bake something with their Raspberry Liqueur which proved to be the perfect accompaniment to my Raspberry-Rose Gin Rickey Cupcakes.
With the subtle flavour of rose in the sponge, a sour lime syrup and a raspberry gin buttercream icing, this is the perfect balance of sweet and sour that you would expect from a Gin Rickey.
- Prep: 40 mins
- Cook: 20 mins
For the Cupcakes
125 g Unsalted Butter, at room temperature
125 g Caster Sugar
125 g Self-Raising Flour
2 Large Eggs
2 tbsp Milk
1/2 tsp Rose Water
For the Lime Syrup
Juice of 1 Lime
75 ml Water
2 tbsp Caster Sugar
For the Buttercream Icing
140 g Unsalted Butter
300 g Icing Sugar
50 ml Raspberry Gin Liqueur
Pink Food Colouring
1. Preheat your oven to 180ºC.
2. To make your cupcakes, cream the butter and sugar together in a bowl. Add your eggs one at a time and combine well. Add your sifted flour and milk and mix until you have a smooth cake mix. Stir in your rose water.
3. Line a 12-hole muffin tin with paper cupcake cases and spoon the mixture evenly into the cases. You can use an ice cream scoop for this to get an even amount in each case. Then place your cakes in the centre of the oven for between 18-20 minutes.
4. Remove your cupcakes from the oven once they are golden brown on top and a skewer can be placed through the centre and come out clean. Leave your cupcakes to rest for 10 minutes in the tin and make your glaze.
5. In a saucepan, add your lime juice, water and caster sugar bring to the boil over a high heat. Reduce the heat and leave to simmer for 5-10 minutes, or until reduced and thickened.
6. Brush or spoon your syrup on top of your cakes whilst they are still warm and your syrup is hot.
7. To make your Raspberry Gin buttercream, cream together the butter and sugar using an electric handheld whisk until light and fluffy. Gradually add in the gin until it is all incorporated. If the mixture begins to split, add a few more teaspoons of icing sugar. Add a capful of food colouring and combine.
8. Pipe or spoon the raspberry icing onto the top of each cake. Then top each cake with a raspberry, a small slice of lime and a mint leaf.
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