Sophisticated Sloe Gin and Blackberry Cupcakes Recipe
These sophisticated cupcakes combine the deep, autumnal notes of sloe gin with the tart sweetness of fresh blackberries. Finished with a luscious gin-spiked buttercream and a berry garnish, they offer a perfect balance of botanical richness and fruity tang.
- 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 tin with paper liners.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
Gently fold in the remaining self-raising flour and 3 tablespoons of sloe gin until the batter is smooth.
Carefully fold in half of the blackberries, keeping some whole for the tops if they are small, or chopping them slightly if they are large.
Divide the batter evenly among the cupcake liners and bake for 20-22 minutes until golden and springy to the touch.
While the cakes cool, prepare the frosting by beating the 200g of butter until very soft, then gradually adding icing sugar and the remaining 2 tablespoons of sloe gin.
Once the cupcakes are completely cold, pipe the sloe gin buttercream onto each cake and garnish with a fresh blackberry.
Notes from the kitchen
Dust the blackberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
For a stronger gin flavor, brush the warm cupcakes with a little extra sloe gin as soon as they come out of the oven.
Ensure your butter is truly at room temperature for the frosting to achieve a silky, professional finish.
If the frosting is too soft, add more icing sugar; if too stiff, add a teaspoon of milk or more gin.
