Hello Summer holidays! It's time to get serious about the silly season with an indulgent treat. These very "adult" cupcakes pack a punch of good old gin 'n lime. Try our new favourite recipe and get these light and fluffy buttercream dreams on your coffee table asap:
- 2 cups of plain flour (sifted)
- 1 ¼ cups of sugar
- ½ a cup corn flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ½ a cup of milk
- 1 teaspoon salt
- ½ a cup canola oil
- 1 teaspoon vanilla essence
- juice and zest of one lime
- 250g butter
- 280g cups icing sugar (sifted)
- 1 tablespoon of milk
- Splash of Gin
- Pinch of salt
- 1-2 tablespoons lime juice
- Preheat your oven to 170°C
- Mix the eggs and oil together in a bowl
- Add the corn flour and mix slowly until it forms a paste. It will be dry at first, add ½ a cup of milk to loosen it up and mix well.
- Add the sugar, salt, lime juice, and zest
- Alternate between adding flour and remaining milk to your mixture. The end result will be quite a runny consistency.
- Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until a toothpick comes out clean.
- While the cakes are cooling, get started on the icing. The secret to a good buttercream icing is the whipping time. Make sure your butter is at room temperature before you start.
- Put the butter in your mixer and beat it until it starts to lighten in colour.
- Slowly start to add the icing sugar, 1-2 tablespoons at a time, giving it 3-4 minutes in between each add. If you feel it needs a bit of liquid, add some milk. Add the salt halfway through.
- Once your buttercream has turned almost a pale yellow colour, add a splash of gin.
- Add ½ a teaspoon at a time, mix for 1 – 2 minutes and taste before adding more. TOP TIP: Do not to add too much gin (we know it's tempting) as it can separate your buttercream.
- Once your cupcakes have cooled, start piping your icing on in luxurious swirls. Decorate with some lime zest and a slice of dried lime. Dry slices of lime out in your oven by lining a baking tray with grease proof paper and laying thin lime slices on the tray. Dust with a light layer of icing sugar and leave in your oven for 5 -6 hours at a temperature of 50 – 60 C.
And voila! Decadent Gin 'n Lime cupcake that'll go down faster than you can say G&T!
WE'RE LOVING LIME:
Get that same punch of lime in your decor with some of our favourite zesty prints
SOUTHBANK PIMLICO FENNEL
NOMAD VERESEE WILLOW
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