The other day, probably late in the evening on my commute home when I was wishing it was summer, I was thinking about gin and tonic icing/frosting again. I was thinking about how although tasty, my previous incarnation was low on tonic flavour because you need quite a lot to get a strong enough flavour but too much liquid makes the buttercream curdle. And then an idea hit me, what about using tonic concentrate, like the Soda Stream stuff? So a plan was hatched and successfully carried out. And here it is the recipe for Italian Meringue Gin and Tonic buttercream filled macarons!
For the shells see my last post and use some green food colouring in the mix! Leave them to cool completely before filling.
For the filling:
Basic Buttercream Recipe (makes enough for 4 lots of macarons but freezes really well)
- 375g white caster sugar
- 1 tbsp golden syrup
- 100ml water
- 6 egg whites
- 500g soften unsalted butter in 2cm-ish chunks
For gin and tonic buttercream – this is the amount of flavour for 1/4 of the buttercream above
- Zest of 2 limes
- Juice of two limes
- 1 tsp of Soda Stream gin and tonic concentrate (you can buy it in Ocado and most big supermarkets)
- 3 tbsp nice gin (I used Sipsmith’s this time)
- Put sugar, golden syrup and water in a medium heavy bottomed saucepan and stir until totally combined. Brush the inside of the saucepan with clean water on a damp pastry brush to dislodge any stray grains. Set over high heat and bring to a rapid boil. When the sugar mixture has come to the boil add a sugar thermometer and keep cooking until it reaches will into soft ball stage, 121°C
- Meanwhile put the carefully separated egg whites in the bowl of an electric mixer (with a whisk attachment) and whisk the egg whites to soft peaks – be careful not to over whisk. Then slowly pour a steady stream of sugar syrup into the egg whites, being careful not to hit the whisk while doing so – I find pouring down the side of the bowl is the easiest way of doing this. Continue whisking until sides of the bowl feel cool. Add the softened butter chunk at a time one by one at a time and whip until fully incorporated and smooth
- Take 3/4 of the mixture out of the bowl (I freeze it in 1/4 mix portions and then defrost in the fridge overnight and re-whip when I need them – if the mix curdles when you do this just keep going, it will eventually come together) Add the flavourings and mix until incorporated
- Pipe it into the macaron shells and sandwich together
I invented a new cupcake – a totally new one, I think, that no-one has ever done before. I present to you the Clover Club cupcake. A clover club is a delicious cocktail first given to me by an amazingly lovely woman called Kat. It is made with gin, raspberries, lemon and egg white and tastes like summer, alcoholic summer. So for Kat’s housewarming I thought Clover Club cupcakes needed to be a thing. I made a raspberry sponge and then put a gin and lemon drizzle on top, with lemon cream cheese icing and a very alcoholic raspberry and gin coulis.
If you want to try this at home here is the recipe (don’t eat them all – you will get a hangover)
For the cake:
- 200g unsalted butter softened
- 200g golden caster sugar
- 200g self raising flour
- 3 medium eggs
- 1 small punnet of raspberries washed and patted dry with kitchen paper
For the drizzle
- 80g sugar
- juice of 1.5 lemons
- 2 tbsp gin
For the icing
- 200g full fat Philadelphia
- 200g butter
- 500g icing sugar
- 2 tbsp gin (feel free to use more and add more icing sugar)
- 1 punnet of raspberries
- 3 tbsp caster sugar
- 2 tbsp gin (or much more if you want to knock people out)
- Preheat the oven to 175˚C/gas 4. Start with the icing, beat butter until creamy and then add the cream cheese straight from the fridge and mix in the bowl until smooth.Add in icing sugar, lemon juice and gin and beat until smooth. Do not over beat because cream cheese icing can split. Put it back in the fridge to chill until a bit set.
- For the cupcakes, cream butter, sugar in a bowl. Whisk in beaten eggs on by one mixing thoroughly after each addition, sift in flour and fold it in carefully until just combined. Spoon batter into muffin cases in a muffin tray. Drop 3 raspberries into each cupcake. Bake for 15 minutes, until golden brown.
- For the coulis, put the raspberries, sugar, water and gin in a small pan over a low head. Cook until the raspberries breakdown and it is nice and thick. Strain the coulis through a sieve to remove the seeds. I then added more gin and reduced it again, for funs.
- For the drizzle, combine the lemon juice, sugar and gin and mix well
- Once the baked cupcakes have cooled for 10 minutes, spoon sugar syrup while over the top while they are still slightly warm and allow to cool totally.
- Pipe the icing onto each cupcake. Put the coulis into a plastic bag and remove the very corner and drizzle over the top. Finish with a raspberry.
I also made some more gin and tonic ones for the party – the recipe for those is a few blog posts back.
Coming soon – I spent the a couple of days in Amsterdam so I have speculoos paste and biscuits and stroopwafels to turn into cupcakes.
For the last month or so I have pretty much only been making salted caramel brownies because they are everyone’s current favourite and they freeze well and they are easy to convert to gluten free by just switching the flour and they taste so good. Anyway, finally I have made a new and exciting thing: Gin and Tonic cupcakes. Gin and tonic is by far my favourite alcoholic drink and with a friend’s party coming up I thought it was a perfect excuse to try something a bit more grown-up.
It was based on a recipe I found on Katie Cakes but slightly modified in places:
For the cakey bit:
- 175g unsalted butter softened
- 175g golden caster sugar
- 175g self raising flour
- 3 medium eggs
- 4 tbsp tonic water (I used Fever Tree – yum)
- 2tbsp gin (I used Hendrick’s)
For the icing
- 250g unsalted butter softened
- 500g icing sugar
- Juice of one lime
- 4tbsp gin
- Zest of one lime
- 1 lime halved and thinly sliced
- Pre-heat your oven to 170c and line a cupcake/muffin tin with 12 cases
- Put the butter and sugar in a bowl and beat together until light and creamy making sure you use a spatular to clear down the sides
- Add the eggs one at a time whisking in and making sure each one is fully combined before adding the next
- Sift in the flour and fold in being careful not to over stir it
- Stir in the tonic water
- Divide the mixture between the 12 cases but don’t fill more than 2/3
- Bake for approximately 20 mins until they are golden and spring and a skewer comes out clean
- Remove from tins and place on cooling rack while they are still hot pierce each one with a skewer half a dozen times and brush as much gin as you think you can get away with
- For the icing, soften the butter with your whisk, add in the icing sugar and whisk fully batch at a time
- Squeeze in the juice of lime into the icing and add the gin. Whip again until soft and light and fluffy
- Pipe on to the cakes and add a slice of lime and some lime zest to decorate.
Enjoy and careful if you lick the icing bowl. I got a bit tipsy.