Clover Club Cupcakes (Raspberry, Lemon and Gin)

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.

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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)

Coulis:

  • 1 punnet of raspberries
  • 3 tbsp caster sugar
  • 2 tbsp gin (or much more if you want to knock people out)

Method:

  1.  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.
  2. 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.
  3. 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.
  4. For the drizzle, combine the lemon juice, sugar and gin and mix well
  5. 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.
  6. 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.

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Coming soon – I spent the a couple of days in Amsterdam so I have speculoos paste and biscuits and stroopwafels to turn into cupcakes.

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Rhubarb and Custard Cupcakes

I love rhubarb – I love rhubarb so much that I have been fantasising about rhubarb vodka for months. Finally, I have some and an equally rhubarb obsessed friend to enjoy it with. As an accompaniment to our rhubarb vodka drinking this week, I thought I would make some rhubarb cupcakes (thankfully rhubarb is still just about in season) and the obvious accompaniment was custard.  These have two flavour (Rhubarb/Custard) swirled icing, with compote in the centres and a drizzle of rhubarb syrup on the top which really cuts through the sweetness.

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Ingredients:

For the cakey bit:

  • 200g unsalted butter softened
  • 200g golden caster sugar
  • 200g self raising flour
  • 3 medium eggs
  • 1 vanilla pod seeded (or 1tsp vanilla essence)

For the compote

  • 400g rhubarb
  • 4tbsp golden caster sugar

For the icing

  • 250g unsalted butter softened
  • 500g icing sugar
  • 1 tsp Vanilla essence
  • Rhubarb vodka (2 tbsp) Optional
  • Rhubarb syrup

To decorate

  • Rhubarb syrup

Method:

  1. To make the compote Put the rhubarb in a pan with 4 tbsp sugar and heat gently, covered, until tender. Uncover, turn up the heat slightly, and allow some of the juice to evaporate. Taste for sweetness, adding more sugar if necessary, then drain the rhubarb, reserving the juice (this is the rhubarb syrup). Allow to cool.
  2. Pre-heat your oven to 170c and line a cupcake/muffin tin with 12 cases
  3. 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
  4. Add the eggs one at a time whisking in and making sure each one is fully combined before adding the next
  5. Sift in the flour and fold in being careful not to over stir it
  6. Divide the mixture between the 12 cases but don’t fill more than 2/3
  7. Bake for approximately 20 mins until they are golden and spring and a skewer comes out clean
  8. Remove from tins and place on cooling rack
  9. When they are completely cool, core the cupcakes and spoon in the compote to the centres and replace the sponge circle.
  10. For the icing, soften the butter with your whisk, add in the icing sugar and whisk fully batch at a time
  11. Divide the icing between two bowls equally. In one bowl add the vanilla essence and a couple of drops of yellow colouring and in the other add a few tbsp of the rhubarb syrup and vodka plus a couple of drops of red food colouring
  12. Pipe on to the cakes (see tutorial below for how to do two colour icing)
  13. Drizzle some of the syrup over the cupcakes (I had to reduce the syrup down a bit more to make it more jammy)

They taste pretty good (Adrian – my fiance – says these are his new favourites)

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Inside shot:

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Also if you fancy trying this at home – I found this great tutorial for doing the two-tone icing:

Gin and Tonic 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.

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It was based on a recipe I found on Katie Cakes but slightly modified in places:

Ingredients:

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

To decorate

  • Zest of one lime
  • 1 lime halved and thinly sliced

Method:

  1. Pre-heat your oven to 170c and line a cupcake/muffin tin with 12 cases
  2. 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
  3. Add the eggs one at a time whisking in and making sure each one is fully combined before adding the next
  4. Sift in the flour and fold in being careful not to over stir it
  5. Stir in the tonic water
  6. Divide the mixture between the 12 cases but don’t fill more than 2/3
  7. Bake for approximately 20 mins until they are golden and spring and a skewer comes out clean
  8. 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
  9. For the icing, soften the butter with your whisk, add in the icing sugar and whisk fully batch at a time
  10. Squeeze in the juice of lime into the icing and add the gin. Whip again until soft and light and fluffy
  11. 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.

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