Adding booze to food just never gets old! Sloe Gins are juicy and full of berries, with a hint of nuts, which makes them a perfect alternative to flavouring in your cupcake icing. This recipe makes 12 - fabulous for sharing, although they taste so good you might just keep them all to yourself, mmmmm...
What are you waiting for?! Give our tasty Sloe Gin Cupcake recipe a try.
Prep: 25min › Cook: 20min › Ready in: 45min-1 hour
Makes 12 cupcakes
For the buttercream icing
280g Softened* Unsalted Butter
360g Icing Sugar
50g Caster Sugar
250ml Sloe Gin - we love Elephant Sloe Gin
1 ½ Vanilla Pods
Blackberries, Blueberries and Raspberries to garnish
For the sponge
200g Softened* Unsalted Butter
200g Caster Sugar
250g Self-raising Flour
4 Medium Eggs
1 tsp Vanilla Extract
*Take the butter out of the fridge at least half an hour before to start baking to soften - this will make mixing your ingredients much easier!
To make the buttercream
Put 200ml of Elephant Sloe Gin, 50g caster sugar and the seed paste from 1 vanilla pod into a pan. Simmer (don’t boil!) over a low heat until the liquid has become thick and syrupy and been reduced by half. Add the rest of the sloe gin then leave to chill while you’re making your sponge and the rest of the buttercream.
Pop your softened butter into a large mixing bowl and whisk until smooth. Sieve in the icing sugar, then slowly mix it into the butter, once all the sugar is combined, add the rest of the vanilla pod seed paste and whisk until it’s completely creamy and smooth.
After the sloe gin syrup has cooled for approx 45 mins, add it to the buttercream and mix together. Taste to see if you want to add more sloe gin!
To make the sponge
Set oven to 160C (fan)/Gas 4. Line a 12 hole cupcake tin with paper cases.
Pop the butter into a large mixing bowl. Gradually add the sugar and mix in by hand or using an electric whisk until you have a pale and fluffy batter.
Beat the eggs together then add a little to your batter, whisk in and slowly add more, whisking each time. Why slowly? Adding too much egg at once can cause your cake mix to split. If it does split, just add a tablespoon of sieved flour and whisk until your batter is smooth again.
Sieve your flour into the bowl and then fold it into the cake mix using a large metal spoon or spatula. Add the vanilla extract.
And voila! Spoon your cake mix into the tin. Fill each case halfway - ¾ of the way to allow space for the sponge to rise.
Bake in the oven for 18 to 20 minutes or until golden brown. You can check the sponge by sticking a toothpick in the middle - if it comes out clean then your cupcakes are ready!
Leave to cool for at least 15 mins before you add the buttercream icing.
Spread on the buttercream icing and decorate with the blackberries, blueberries and raspberries. Ta da!
And finally: If you want to be adventurous and add the sloe gin to your sponge mix give it a go. Just remember that your sponge won’t rise quite as well! We found the flavour can get a bit lost in the sponge but is gorgeous and strong in the icing.
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