Blackberry Gin Gimlet Cupcakes


Blackberry Gin Gimlet Cupcakes, a perfect recipe for summer, with a twist!



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



2 tbsp gin

40 g caster sugar

Juice of 1 lime



200 g (7oz) blackberries, plus 12 to decorate

2 tbsp Chambord

125 g (4oz) unsalted butter, softened

400 g (14oz) icing sugar, sifted



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pipe the buttercream onto the cakes and top each one with a blackberry.

This recipe previously appeared in Good Housekeeping magazine October 2017.


Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop