Make a batch of these gin & elderflower cupcakes to celebrate Harry & Meghan’s Royal wedding! This recipe can also be made in a stand mixer fitted with the paddle attachment.
Gin and Elderflower Cupcakes
- Preheat the oven to 180C (160C Fan) and fill a muffin tin with 12 large cupcake cases.
- Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Pulse to combine.
- Add the cubed butter and pulse until the mixture resembles breadcrumbs.
- Add the eggs and pulse again until mixed in.
- Add the milk, lemon juice and zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
- Divide the batter into the cupcake cases and bake for 20 minutes until golden, risen and springy to the touch. Set aside to cool.
- Brush the cupcakes with a little Boatyard Double Gin.
- Make the frosting: put the icing sugar and cream into a large bowl and stir together to combine.
- Add the mascarpone and whisk, using a hand or stand mixer, for about a minute until fluffy.
- Add the elderflower cordial and gin and mix again on maximum speed until the frosting holds firm peaks.
- Transfer frosting to a piping bag fitted with a star tip and pipe a generous swirl of frosting over each cupcake.
- Decorate with a small lemon wedge or use your favourite sprinkles. Serve immediately.
For the cupcakes
165g caster sugar
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
3 large eggs
100g cold unsalted butter, cubed
100m whole milk or buttermilk
1 tbsp lemon juice
30ml Boatyard Double Gin to brush on cupcakes
Small lemon wedges, to decorate
Elderflower & gin frosting
200g icing sugar
80ml double cream
2 tbsp elderflower cordial
1-2 tbsp Boatyard Double Gin