What better than a lovely cupcake to brighten up you day and these little delights are sure to hit the spot.
I have been playing around with flavour combinations and wanted to try something a little different from the usual lemon and lime combinations.
These little team time treats, use the wonderfully aromatic St Giles Gin along side Fever Tree aromatic tonic and complimented with the sweet taste of clementine.
I played around with the gin measurements a few times to get the intensity of flavour into the cakes, I found it quite easily becomes a little lost if you don't add enough. Don't be shy when adding it in, the cakes texture and sweetness can absorb more than you think!
To me the whole point in a Gin & Tonic cupcake is to taste the Gin & The Tonic and the Cake.
So here it is, I hope you enjoy these as much as I did.
Time to make: 1hr 30 (not including washing up)
Preheat oven to 180°C (160°C fan) mark 4.
Gin & Tonic Syrup
For the buttercream
1/4 cup water
1/2 cup caster sugar
1. Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cupcake cases.
2. Place water and sugar for the candied clementines in a large saucepan and heat gently until sugar is dissolved. Be careful not to let the solution burn, slice clementines with peel on to 2mm thick slices and place into the solution.
Allow to simmer for around 15 minutes or until the peel goes opaque. Take these out of the solution and place on a non stick sheet. Slice in to quarters and allow to cool.
3. In a large bowl cream butter and sugar with a handheld electric whisk until light and fluffy this takes about 4 -5min. Gradually add one egg at a time with sifted flour, beating well after each addition. Fold in remaining flour and clementine zest along with the gin.
4. Spoon into cases and bake for 25-30min or until a skewer inserted into the centre of a cake comes out clean or when the top bounces back when pressed.
5. Whilst the cakes are baking make the gin, tonic & sugar syrup. Heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Once dissolved turn up heat and boil for a further 1min, then stir in gin.
6. Once the cakes come out of the oven, poke small holes into the top with a skewer and brush over the gin syrup. Be generous to ensure the syrup sufficiently moistens the cakes. Leave in the tin for around 5mins and then transfer to a wire rack to cool completely.
7. Whilst they are cooling make the buttercream. Beat the butter until very soft with an electric whisk then beat in the icing sugar until smooth and creamy. Add the gin to taste and the clementine zest, place on the fridge for 10 mins to stiffen slightly to make piping lines clearer. Pipe onto the cooled cupcakes and decorate with a clementine quarter.