Recipe - Tiny Boozy Cupcakes
Now here are some little treats guaranteed to liven up your next party! Delicious little two bite cupcakes with a naughty twist - booze! I have so many requests for the gin and lime since making full size versions at my birthday a few years ago it's crazy. You start off with a lovely sweet creamy flavour and then a nice warmth hits your palette from the alcohol, the cake is wonderfully moist and you can jazz them up with sprinkles or glitter or anything you fancy!
They make great hostess gifts to take to a barbecue or house party and work espcially well for a girls night in or hen party! Just make sure you use some adorable teeny cases and bake them in a mini muffin pan such as this one. I used these gold cases but you can get lots of designs such as roses, animal print, multi coloured or polka dot.
You could try lots of combinations like mojito with finely chopped mint and lime zest in the cake with white rum in the frosting or a woo woo style one with cranberries in the cake and peach schnapps in the frosting - yum yum!
Tiny Boozy Cupcakes
Makes around 24 depending how mini your cases are!
100g butter, softened
175g caster sugar
1 tsp vanilla extract
150g self raising flour
60g full fat natural yoghurt
zest of one lime
2-3 tbsp raspberry jam or 12 small fresh raspberrys
125g very soft butter
500g icing sugar
juice of one lime
1 shot (25 ml) gin
1 tbsp raspberry jam
1 shot (25ml) vodka
decorations of your choice
Preheat the oven to 170 C / 338 F and line your mini muffin tin with cases, then set to one side.
Cream the butter, sugar and vanilla extract until pale and fluffy then beat the eggs in one at a time until you have a smooth creamy mixture. Stir in the flour and then the yoghurt until combined then put half the mixture in a seperate bowl. Stir the lime zest into one half of the mixture and spoon into twelve of your cake cases, then spoon the plain vanilla cake into the other twelve topping with a little blob of jam or a fresh raspberry.
Pop into the oven and bake for 12-14 minutes or until they spring back when lightly press down on them. Remove from the oven and let cool for a few minutes before spooning a little of the gin over the lime cakes and a little of the vodka over the raspberry ones - don't drown them, just moisten the tops a little with about a quarter tsp of the alcohol. Remove from the tins and let cool completely.
Bet your softened butter, icing sugar and vanilla extract until combined and then seperate half of it into another bowl. Now add the lime juice and remaining gin to one bowl and the tablespoon of jam and remaining vodka into the other. Beat them both well until you have a nice piping consistency - you may need to add more liquid to get the consistency you want which can either be more booze or a little milk. Pipe or spread the frosting onto the cooled cupcakes, decorate any way you please and then hand one to someone and watch them smile.