Blackcurrant and Gin Cupcakes Recipe
These exquisite cupcakes blend the deep, jammy tartness of fresh blackcurrants with the sophisticated botanical notes of premium dry gin. Finished with a silky gin-spiked buttercream frosting and a hidden jam center, they are the ultimate treat for any adult celebration.
- Prep
- 20 min
- Bake
- 22 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tray with paper liners.
In a large bowl, cream together the 175g softened butter and caster sugar until the mixture is pale, light, and fluffy.
Gradually beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
Stir in 3 tablespoons of gin, then gently fold in the remaining self-raising flour and half of the fresh blackcurrants.
Divide the batter evenly between the cupcake liners and bake for 20-22 minutes until the sponges are golden and spring back when touched.
Allow the cupcakes to cool completely on a wire rack. Once cold, use a small knife or cupcake corer to remove a small portion of the center and fill with a teaspoon of blackcurrant jam.
To make the frosting, beat the 175g butter until very soft, then gradually sift in the icing sugar. Add 2 tablespoons of gin and whisk until the buttercream is smooth and hold its shape.
Pipe the gin frosting onto the cupcakes in a swirl and garnish with the remaining fresh blackcurrants.
Notes from the kitchen
Use a floral-forward gin like Hendrick's or a berry-infused gin to further enhance the fruit notes.
If using frozen blackcurrants, do not defrost them before folding into the batter to prevent the juice from bleeding too much.
For an extra kick, brush the warm cupcakes with a simple syrup made of equal parts gin and sugar before frosting.
Ensure your butter is truly at room temperature for the frosting to achieve a silky, professional texture.
