Blackberry Gin Gimlet Cupcakes, a perfect recipe for summer, with a twist!
FOR THE CAKE BATTER
175 g (6oz) unsalted butter, softened
175 g (6oz) caster sugar
175 g (6oz) self-raising flour
3 large eggs at room temperature
3 tbsp gin
Finely grated zest of 2 limes
FOR THE SYRUP
2 tbsp gin
40 g caster sugar
Juice of 1 lime
FOR THE BUTTERCREAM
200 g (7oz) blackberries, plus 12 to decorate
2 tbsp Chambord
125 g (4oz) unsalted butter, softened
400 g (14oz) icing sugar, sifted
- Preheat the oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cases. In a bowl, beat the butter and sugar together using an electric whisk until light and fluffy. Gradually add eggs, beating well between each addition. Sift over the flour and a pinch of salt and fold in, then fold in the gin and lime zest.
- Divide the mixture between the muffin cases (an ice-cream scoop is useful for this) and bake for 20-25min until risen and a skewer inserted in the centre comes out clean.
- Meanwhile, make the syrup by gently heating all of the ingredients in a pan, stirring to dissolve the sugar, then bring to the boil and simmer for 1min. When the cakes are cooked, remove them from the oven and poke holes all over with a skewer or cocktail stick. Brush the cakes with the gin syrup and leave for 5min; remove the cakes from tin and set aside to cool on a wire rack.
- For the buttercream, put 200g (70z) blackberries into a pan with 1tbsp water. Bring to the boil, then reduce to a simmer for 10min, stirring occasionally, until the berries are soft and the juice has thickened. Blend until smooth, then pass through a sieve into a bowl. Stir in the Chambord, if using. Set aside to cool.
- In a bowl, beat the butter until soft using an electric whisk, then whisk in the icing sugar in 2 batches; continue to beat until light and fluffy. Whisk in the cooled blackberry purée.
- Pipe the buttercream onto the cakes and top each one with a blackberry.
This recipe previously appeared in Good Housekeeping magazine October 2017.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.