Authentic Negroni Cupcakes Recipe with Gin and Vermouth
These adult-only cupcakes perfectly translate the complex, botanical profile of the classic Italian cocktail into a decadent pastry. Featuring a zesty orange sponge infused with gin and sweet vermouth, they are finished with a striking pink Campari frosting that balances sweetness with a signature bitter edge.
- Prep
- 25 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 380 kcal
Method
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, cream together 170g of softened butter and the granulated sugar until light and fluffy, usually about 3-4 minutes.
Beat in the eggs one at a time, then stir in the orange zest, 2 tablespoons of gin, and 1 tablespoon of sweet vermouth.
Sift the flour and baking powder into the wet mixture and fold gently until just combined. Do not overmix.
Divide the batter evenly among the liners and bake for 18-20 minutes or until a toothpick comes out clean.
While the cupcakes cool, prepare a soaking syrup by mixing 1 tablespoon of gin and 1 tablespoon of vermouth. Brush this over the warm cupcakes.
To make the frosting, beat the remaining butter with powdered sugar and 2 tablespoons of Campari until a stiff, smooth peak forms. If the color is too pale, add a tiny drop of red food coloring.
Pipe the Campari frosting onto the completely cooled cupcakes and garnish each with a piece of candied orange peel.
Notes from the kitchen
Use a high-quality London Dry Gin to ensure the botanical notes shine through the sugar.
Do not skip the soaking syrup; it ensures the cupcakes stay moist and enhances the cocktail flavor profile.
If the Campari frosting is too soft, add more powdered sugar half a cup at a time until it reaches piping consistency.
For an extra 'Negroni' feel, add a drop of orange bitters to the cake batter.
