We made these on the same evening that we tasted the blueberry gin, to use up the gin-soaked blueberries. Our original intention had been to make blueberry and lime cupcakes and add a tiny drop of gin to the icing as we thought it would pair them up quite well with the Blueberry G&Ts that we were planning to eat them with. All very reasonable-sounding so far…
Now, the blueberries had been soaking for over two weeks – hardly surprising then that they were very gin-y. In fact, they were more like little solidified bubbles of gin than anything else. For some obscure reason, I was put in charge of dosing the gin into the icing and, as usual, I got slightly over-enthusiastic – let’s just say that even after an hour-long stint in the freezer, the icing had not set into anything remotely resembling buttercream consistency. No big deal though – we just spooned it all over the cupcakes, scattered the remaining blueberries over the top, and enthusiastically made a thorough mess eating our blueberry and
lime gin cupcakes (I’m serious – there was gin icing all over the place: the kitchen, the coffee table, the carpet, the DVD remote, ourselves). Proof that minor baking disasters can actually turn out to be strokes of genius… Or should that be “ginius”? (Oh aren’t I witty?)
Blueberry & gin cupcakes
Slightly adapted from Butcher, Baker
These were super easy to make (aside from the minor fail regarding the buttercream icing, which was entirely my own fault, and wasn’t such a fail in the end). If you want to make an actual buttercream icing that you can pipe onto the cupcakes, then just use ½ tbsp of lime juice and perhaps 1 tbsp of gin instead of the quantities given here, but use the same method.
For the cupcakes:
100g self-raising flour
100g caster sugar
1 tsp vanilla extract
85g gin-soaked blueberries (if you don’t want to make blueberry gin, soak the blueberries overnight in just enough gin to cover them)
Zest of 1 lime
For the gin “glaze”:
90g unsalted butter
180g icing sugar
1 tbsp lime juice (use the juice from the lime that you zested for the cupcakes)
5-8 tbsp gin (depends how gin-y you would like your glaze)
Some blueberries to decorate (optional)
1. Pre-heat the oven to 180°C and line a muffin tin with 12 paper cases, or set out 12 silicone muffin moulds.
2. Beat the softened butter and caster sugar together in a bowl until light and fluffy. Mix in the eggs one at time, followed by the vanilla extract. Carefully fold in the flour, then the lime zest and the (drained) blueberries.
3. Spoon the batter into the prepared liners, filling each about ⅔. Bake for 15-20 mins until golden and risen. Allow to cool on a wire rack (if using silicone moulds, leave them in for a couple of minutes so they can set before removing them from the moulds).
4. Prepare the “glaze” whilst the cupcakes are cooling. Beat the softened butter, icing sugar (it’s easier if you sift it first), lime juice and gin in a bowl until well blended. Once the cupcakes have cooled completely, arrange them on a plate, spoon (or pipe) the icing over the top, and scatter with blueberries to decorate.