The recent upsurge in home baking has led to all sorts of weird and wonderful experimentation in the kitchen – some of which has involved gin.
One of the best gin-related baking crazes to emerge has been gin-infused cupcakes. Usually the most innocent of cakes, they have been given a boozy makeover and gin cupcakes are for adults only.
As much fun to make as they are to eat, get the gin out and have a go at creating some delicious boozy gin cupcakes.
Best Gin Cupcakes Recipes
Gin, Elderflower & Pear Cupcakes
Recipe by Holly the Gintern from I Love Gin.
Recipe makes 12 cakes
- 3 medium free range eggs (whisked)
- 150g caster sugar
- 150g unsalted butter
- 150g self raising flour
- 1/2 tsp baking powder
- 1 tbsp elderflower cordial
- 1-2 pears, peeled and finely chopped
- Squeeze of lemon juice
For the Gin Frosting:
- 25-50ml gin (Silent Pool Gin is recommended)
- 150g unsalted butter
- 300g icing sugar
- Edible gold glitter to spray on top
- Preheat your oven to quite a low temperature, around 140 degrees and prepare a cupcake tin with 12 cupcake cases.
- Cream butter and sugar together and then add the eggs, flour and baking powder. Mix until pale and creamy.
- Add 1 tbsp elderflower cordial and stir in to the mixture.
- Place a teaspoon of the mix in the bottom of each cupcake case, then add a spoonful of chopped pears. Cover each one with the remaining cake mixture.
- Bake in the oven for about 25 minutes or a skewer comes out clean.
- Make the buttercream. Whisk the butter until soft and then slowly add the icing sugar until it’s creamy and smooth.
- Time to add the gin. Do it a bit at a time and taste as you go. If you like a lot of gin you may need a little more icing to thicken it up.
- Once your cakes are cooked, cool completely before piping on the buttercream frosting.
- Decorate how you like. Edible gold glitter looks fab.
Rhubarb Gin and White Chocolate Cupcakes
Recipe makes 30 cakes
For the Strawberry Whipped Ganache:
- 75g strawberry puree
- 250g liquid whipping cream
- 15g caster sugar
- 20g Slingsby Rhubarb Gin
- 175g white chocolate
For the Sponge Cakes:
- 310g caster sugar
- 240g white flour
- 240g whole eggs
- 4g baking powder
- 137g liquid whipping cream
- 75g melted butter
- 2g salt
- 70g Slingsby rhubarb gin
- 100 g fresh strawberries
- In a bowl, mix the cream with caster sugar, whole eggs and salt.
- Sift flour and baking powder and add it to step 1.
- Add the melted butter (not hot butter) and the rhubarb gin.
- Pipe around 30g of the sponge mix into a cupcake case.
- Dice your strawberries and place one piece on the top of each cake.
- Bake for 11/12 minutes at 160° C.
- Leave at room temperature to cool down.
- Put the strawberry ganache mix into a bowl of a stand mixer and whip using the whisk to obtain a smooth and firm texture.
- Have your sponge cakes ready on a tray. Prepare a piping bag with a fluted piping nozzle.
- Put the whipped ganache inside the bag and pipe a rosette on the top of your sponge cake.
- You can finish off by adding a little piece of fresh strawberry.
Botanical Gin Cupcakes
Recipe makes 6 cakes
- 310g caster sugar
- 240g plain flour
- 80g unsalted butter, softened
- 1 tablespoon baking powder
- 200ml milk
- 2 large eggs
- Half a teaspoon of vanilla extract
- 100ml Gordon Castle Gin
- 1 lime, zest grated and juiced
For the Frosting:
- 500g icing sugar
- 160g unsalted butter
- 4 teaspoons Gordon Castle Gin
- 4 teaspoons milk
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon dried lavender
- Preheat the oven to 180 degrees and line a muffin tin with paper cases. Place 30g of the sugar and 100ml of gin in a saucepan and bring to the boil. Let simmer for around 5 mins then remove from the heat and set aside. In a freestanding electric mixer or with a whisk mix together the remaining sugar, butter, flour, baking powder and half of the lime zest until the mixture resembles fine breadcrumbs.
- In a jug beat together the milk, eggs and vanilla. Slowly pour into the mixture whilst on a slow speed until everything is combined, then increase to medium speed until the mixture is smooth. Spoon the cake mixture into the cases, filling each about a third, then bake for 20mins until the tops are golden and springy.
- Remove the cakes from the oven and whilst they are still warm carefully pour a teaspoonful of the gin and sugar syrup mixture over the top of each cupcake for it to soak into the sponge. Set aside to cool.
- To make the frosting, mix together the icing sugar and butter until they reach a crumby consistency. Mix the milk and gin together with a teaspoon of fresh lime juice then slowly add into the icing mixture until smooth and fully incorporated.
- Place a spoonful of icing onto each cupcake then swirl the frosting with a large pallet knife to ice. Complete with a sprinkling of the remaining lime zest and some dried lavender to decorate your botanical gin cupcakes. Wash down with a fresh Gordon Castle gin and lemonade garnished with a slice of lime and a sprig of dried lavender.