Birthday cupcakes with a twist

Name: How to cook Birthday cupcakes with a twist - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Kate Carless

Birthday cupcakes with a twist

I am not a baker but as we’re in lockdown, I decided to try and make some to cheer up a friend and neighbour. I’m pretty pleased with the results ... The colour alone is fantastic and the taste is light and zesty. The twist is they have gin in them but this can easily be left out if you don’t fancy it. I took the basis of the recipe from a Good Housekeeping online recipe but a few ingredients seemed to be missing from it so I improvised and added in some of my own.

Ingredient

Cooking time :

1 hr 30 mins

125 g

unsalted butter softened

175 g

sugar

175 g

self raising flour

large eggs

Pinch

salt

2 tbsp

gin

50 ml

water

50 ml

sugar (fill to the 50 ml line of the water jug)

400 g

icing sugar

250 g

frozen mixed berries

2 tbsp

Chambord (optional)

Cooking instructions

* Step 1

Preheat the oven to 180 degrees. Beat together the butter and sugar until light and fluffy using an electric whisk. Then beat in the eggs, 1 by 1 (don’t at them all at once). Then fold in the flour, a pinch of salt, lime zest and gin.

* Step 2

Evenly spread the batter into 12 cupcake cases in a muffin tin. Then bake in the oven for 20 - 25 minutes (my oven took about 23 in the end).

* Step 3

While the cakes are cooking, make the syrup by adding all of the ingredients to a pot and cook over a medium heat until the sugar has dissolved. Do not allow to bubble. Once dissolved, remove from the heat and allow to cool.

* Step 4

After 20 mins, Remove the cakes from the oven and piece with a knife or skewer. If clean, they’re cooked. If not, pop them back in the oven for another minute or two. Once cooked, prick all over with a cocktail stick or fork and brush the glaze over the each of the cakes. Set aside to cool.

* Step 5

Now make the frosting by putting the frozen fruit in a pot with a tbsp water. Bring to the boil and then reduce the heat and simmer for about 10 mins. Then blitz the fruit until smooth and add the Chambord if using.

* Step 6

Beat the remaining butter until light and fluffy. Then gradually add the icing sugar in batches 2-3 (be sure to sift the icing sugar first). Then pass the fruit through a Sieve and add to the butter and icing sugar. Bear until you have a light fluffy frosting. (If it’s a bit runny, add more icing sugar)