Unless you have been living in a cave lately you will have noticed that pink gin is everywhere at the moment. Social media is full of various types of pink gin with lots of different suggestions of ways to enjoy it.
My partner decided to buy some for me as he knows I love trying new things, so he came home with a bottle of Gordon’s Pink Gin. I couldn’t wait to try it but have to admit, I’m not a huge fan of tonic water so wanted to find another way to drink it. A quick Google search led me to my new favourite drink for the Summer… pink gin and lemonade. All of the versions I found of this included chopped strawberries in the glass. If you are looking for a nice refreshing fruity drink for a hot day, this is it. Half fill your glass with ice, add as many chopped strawberries as you want, pour in 50 ml of pink gin, and top up with lemonade. The fruitiness of the gin (raspberry, strawberry and redcurrant), combined with the lemonade and fresh strawberries makes a delicious choice for a warm Summer evening.
Every time I try a new drink my mind automatically starts thinking about how a cake or cheesecake would taste in that flavour, and this time was no exception. Straight away I imagined a lovely zingy lemon sponge, with pink gin buttercream, and chopped strawberries to decorate. It would also be amazing in cheesecake form so I will be making one of those very soon too.
I make lemon drizzle cupcakes regularly, and thought the sponge used in those would be perfect to use for pink gin cupcakes. I didn’t want the gin buttercream to overpower the lemon, I wanted it to be quite a delicate fresh flavour. If you would prefer a stronger gin flavour though, just add another spoonful.
For the buttercream I would strongly recommend using butter. This might sound obvious but I know some people use products like Stork or margarine. They really wouldn’t work in this recipe and would give a very sloppy result. I always use unsalted butter. It doesn’t need to be an expensive brand; supermarket own brand is just perfect.
PINK GIN AND LEMON CUPCAKES – Makes 12
FOR THE LEMON CUPCAKES
125 g unsalted butter, at room temperature
175 g caster sugar
2 large eggs, beaten
finely grated zest of 1 large lemon, and the juice of the lemon in a separate cup
175 g self raising flour, sifted
pinch of salt
4 tbsp milk
70 g icing sugar
FOR THE PINK GIN BUTTERCREAM
200 g unsalted butter, at room temperature
400 g icing sugar, sifted
2-3 tbsps Pink Gin, depending on taste
pink food colouring – in gel or paste form (I used Wilton Icing Colour)
Fresh strawberries, washed
- Preheat your oven to 180C. Place cupcake cases into the 12 holes of a muffin tray.
- Cream together the butter and caster sugar until pale and fluffy. Gradually add the eggs and lemon zest and beat well.
- Gently fold in the flour and salt until it is all combined, and then add the milk. Fold carefully until the mixture is smooth.
- Divide the mixture between the 12 cupcake cases. (You can use a spoon but I find it easier to use an ice cream scoop to ensure evenly sized cupcakes).
- Bake in the middle of the oven for 15-20 minutes, until lightly golden and springy to touch.
- While the cakes are baking, put the lemon juice and the 70 g of icing sugar into a small saucepan and heat gently until the icing sugar has dissolved. Leave to one side until the cakes are ready.
- When the cakes are baked, remove from the oven and pierce each one all over with a cocktail stick while still in the muffin tray. Spoon the lemon juice syrup evenly over each cupcake so that it soaks into the sponge.
- Place the cupcakes on to a wire cooling rack and leave until completely cool.
TO MAKE THE BUTTERCREAM AND DECORATE
- Place the butter into a large bowl, or the bowl of a stand mixer, and beat until soft. Gradually add the icing sugar a few spoonfuls at a time and continue to beat until it is all combined and smooth.
- Add 2-3 tbsps of pink gin and again mix until combined and smooth. You might want to taste a little bit to make sure it is as strong or delicate flavoured as you would like, and add more if desired. Add a tiny bit of pink food colouring and mix until the buttercream is evenly coloured.
- Spoon the buttercream into a large piping bag fitted with the piping nozzle of your choice (I use a 1M nozzle), and pipe a large swirl on to each cupcake.
- Cut the strawberries into halves or quarters and place one piece on the top of each buttercream swirl.
I hope you like this recipe as much as I do. My partner adores the lemon drizzle cupcakes I usually make but after eating one of these pink gin ones he said he prefers these! I think I have to agree 🙂
How do you enjoy your pink gin? Let me know in the comments. I’m intrigued to try new ideas with it.