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.
I rarely make the same cake twice, but this week I revisited the Jammie Dodger Cupcake. It has been really sunny here and Andy Murray won Wimbledon – the first Wimbledon winner since Virginia Wade won in 1977 (and to all those who seem to have forgotten that women exist – fuck off) so it felt right to do something a bit British.
When I made them last time, they were a big hit in my office and got lots of smiles on the tube:
This time, they turned our pretty well. I had some issues with the piping because the kitchen was boiling hot so the buttercream was both melting and drying out at the same time and because I used the wrong piping nozzle, but the sponge and filling were definitely better.
I recently bought a cupcake corer thing from Amazon, which was just the job for filling the centres with raspberry jam. I really recommend it if you are into stuffing your cupcakes with lovely stuff.
So they looked much neater and I could put the cake plug-bit back in the back. Also the new oven is much more consistent so they were moister and more consistent in size and colour than before. See:
Anyway, on to the recipe. Makes about 12-16 (I use fairly big cases because I like putting people in to insta-sugar-coma)
- 175g Softened Butter
- 175g Golden Caster Sugar
- 1 Vanilla Pod deseeded or scraped or whatever you call it or you can use 2 teaspoons of Vanilla Essence instead
- 3 Large Eggs
- 175g Self-raising Flour
- Jar of seedless raspberry jam
- 210g butter soften
- 400g Icing Sugar
- 1-2 tbsp Milk
- Mini Jammie Dodgers (one for each cake)
- Seedless Raspberry Jam
- Preheat the oven to 170 C
- Put the butter and sugar into bowl and mix until light and fluffy. You can’t over mix it, so when you think it is done enough, do it a bit more. I never remember to defrost the butter in time so I cube the butter and put it in a bowl of tepid water for 10 minutes and it comes out at perfect ‘softened’ consistency. Thanks for the tip, Mary Berry.
- Scrape in the vanilla seeds (or put in the essence) and add the eggs whizzing well between each egg
- Add the flour and fold into the mixture
- Bake for about 15minutes but keep an eye on them from 10 minutes. They are done when they are all springy and your skewer comes out clear
- Leave on a cooling rack for 30 minutes or so until they are totally cool
- Next, take the corer or use a sharp knife to take out the centres. Push a bit of raspberry jam into the middle of each one. Make sure you save some jam for the tops of the cake.
- For the icing: Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar bit at a time and one tablespoon of the milk and beat the mixture until creamy and smooth. If it looks too dry add more milk. It is ready when it holds a shape (i.e. drag your spatular over it and see if it stays put and doesn’t sink back)
- Pipe the icing on to each cake, then to decorate fill a disposable piping bag with a couple if tablespoons of jam and cut off the very tip (leaving only a tiny hole) and drizzle the jam over the icing
- Finish with a mini Jammie Dodger.