Soft and Delicious Pink Gin and Lemon Cupcakes topped with the fluffiest Pink Gin Buttercream, Decorated with a Strawberries, Raspberries and a Straw.
The most Delicious Pink Gin and Lemon Cupcakes topped with the fluffiest Pink Gin Buttercream.
So Gin has been pretty popular the last few years and there are so many variations from Rhubarb and Ginger Gin to Lemon Drizzle Gin and of course Pink Gin. Pink Gin has the natural sweetness of strawberries, raspberries and redcurrant, it is so FRUITY AND DELICIOUS! It goes so well with lemonade, I have also seen it added to cocktails with Prosseco.
I was a bit late and only bought a bottle of Pink Gin a few weeks ago when I was heading to my boyfriend’s cousins birthday party. It was a house party and we had to take our own alcohol with us. So standing in Morrisons a few hours before I had no idea what I wanted to drink so on the recommendation of my boyfriends mum I got Pink Gin and I am so glad I did – not only did I have a good night I also came up with the idea for these cupcakes.
I wasn’t sure whether to make a Pink Gin Cake or Cupcakes but because this week is National Cupcake Week 2018 I decided on cupcakes. This recipe doesn’t need a lot of gin so there will be plenty left over for you to enjoy. I added lemon to these cupcakes because you wouldn’t have Pink Gin by itself so why have it by itself in a cupcake?
When I had a look online for other types of Pink Gin cupcake recipes I could only find a handful and most had used a lemon sponge and added the Gin to the buttercream. I decided to be different and add Pink Gin to both the cupcake and the buttercream. I made just a simple sponge and instead of adding vanilla I added the Gin and the lemon juice. I only used a few teaspoons of Gin but you can make them as strong or as weak as you want. I decided to use Iced Jems baking cups for the cupcakes, I use these in ALL my cupcake bakes. I picked the pink polka dotted ones for this bake and the cupcakes look so good! The cases even open up into little plates to catch all the crumbs so you can eat every little bit of these cupcakes. They come in a variety of designs and I buy mine from here.
As for the buttercream, I mixed together the icing sugar and butter and mixed until it was light and fluffy before adding two teaspoons of Gin. I painted stripes inside the piping bag with pink food colouring (although it looks redder in the pictures) to give the icing a candy stripe effect before topping them with raspberries and strawberries. The strawberries I used were mini ones I found in Tesco as part of there Imperfect Fruit Range and they just work perfectly on these cupcakes as they don’t take up the full of the top of the cupcakes, there is plenty of room for other decorations.
This recipe makes 12 cupcakes.
175g Caster Sugar
175g Unsalted Butter
135g Self-Raising Flour
3 Large Eggs
1tsp Baking Powder
2tsp Pink Gin
2tsp Lemon Juice
510g Icing Sugar
250g Unsalted Butter
2tps Pink Gin
Pink Food Colouring
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a muffin tray with 12 cupcake cases. Leave to the side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, eggs and baking powder. Mix until all combined and there is no sign of any lumps. Add in the Gin and the Lemon Juice.
- Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
- While the cupcakes are cooling make the buttercream. Mix together the icing sugar, and butter until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle. Add in the Pink Gin and mix again until all combined.
- Once your cupcakes have completely cooled pipe the buttercream onto the cupcakes. To get the candy stripe paint two lines inside the piping bag before you add the buttercream. Squeeze the piping bag into a bowl until you see a stripe and the begin to pipe onto your cupcakes.
- Finally, decorate them using the fruit.
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