BakedIn Gin and Tonic Cupcake Kit – Sophisticated Cupcakes for Grown-Ups

The lovely people at BakedIn recently sent me their latest kit to try, as they knew how much I adored their Prosecco and Strawberry Cake kit ( CLICK HERE to read what I thought of that one).

As with all of their amazing kits, you receive all the dry ingredients you need to make the cakes, as well as extra items to help make the baking experience more convenient. With this new range of alcoholic recipes, you also receive the bottles of alcohol!

In this Gin and Tonic Cupcake kit you receive the dry ingredients conveniently weighed out for you to save you the hassle, a miniature bottle of gin, a bottle of tonic water, the cupcake cases, a huge really good quality disposable piping bag, a 1M piping nozzle which is the best tip to make beautiful buttercream swirls, a skewer to test when the cupcakes are baked, and a butter measuring guide. And of course the recipe, which as always is by the world class Michel Roux.

All you need to add to this kit is unsalted butter, 2 large eggs, and 2 limes.

I was so excited to make these and see if they were as delicious as the Prosecco and Strawberry cake. The recipe was extremely easy to follow, and the quantities of the ingredients gave enough mixture for exactly 12 good-sized cupcakes. They rose perfectly to the tops of the cupcake cases, turning a gorgeous golden colour in the process.

You might be wondering where the gin and tonic fit in to the recipe. Well, the tonic water is mixed in the sponge part, which results in lovely light and fluffy cakes. The gin is drizzled on to the baked cakes, and is also added to the buttercream for an extra boozy hit!

After the cakes have cooled, you just need to pipe a buttercream swirl on to each one, and then decorate with lime zest and a lime wedge.

They taste absolutely divine. Gin is quite a bitter drink, but that bitterness is counteracted by the sweetness in the buttercream. You can still taste that it is gin, but it is much nicer with the sweetness of the cake. To be honest, when I first tried one of these cupcakes I thought it could probably have done with a bit more alcohol, as the taste was very subtle. After I had finished eating the cupcake though there was a definite gin aftertaste, which was really pleasant. The next day I discovered the amount of gin was spot on, as somehow the flavour gets stronger over time. You could really taste the gin immediately on biting into the cake the next day, and it was wonderful! So my advice to you would be… if you want to really taste the gin, make these the day before you need them and store them in an airtight tin or box. If you prefer a delicate taste of gin, eat them on the day of baking. Either way, I know you will love them!

This recipe kit is £20, which is great value when you take into account all the things it includes. The piping nozzle can be washed and kept afterwards to use again and again.

These cupcakes would be perfect for any special occasion, or you could bake them as gifts. I’m sure that after putting up with a class of 30 children day after day, teachers would love one or two of these presented in a pretty box as a Christmas or thank you gift! Who wouldn’t!?

If you would like to buy this fantastic kit, CLICK HERE to go to the BakedIn Bake Shop page. Happy baking!!!

 

DISCLAIMER: I received this kit at no cost in exchange for an honest review. This in no way affects my opinion of it. I would never recommend a product I didn’t like myself. All opinions are my own honest views. 

 

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The Only Lemon Drizzle Cake Recipe You Will Ever Need… Cupcakes or Loaf

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Everybody loves a lemon drizzle cake. No other cake is as refreshing as a tangy lemon drizzle. My partner Del particularly loves it, as does his Mum. I’ve tried lots of different recipes to find the perfect one, and can honestly say no other comes close to Nigella Lawson’s recipe from her ‘How to be a Domestic Goddess’ book. I made some for Del’s mum a few years ago and she said they were so good she now can’t buy any other lemon cakes from anywhere. They are always guaranteed to put a smile on Del’s face and they are the cake that I am asked to make most of all. One lady told me that she doesn’t normally like lemon cake but she loves these. So what makes Nigella’s recipe so special? Regardless of whether you make it as cupcakes or as a loaf, the cake is so light and fluffy, deliciously tangy but sweet, and completely irresistible.

I recently made this recipe in the Nordic Ware snowflake pan and was over the moon to see it listed as a Stunning Christmas Cake on THIS WEBSITE.

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Yesterday I made it in the Nordic Ware Citrus Loaf pan and a couple of people asked for the recipe, so I thought I would put it on here.

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I wish I had come up with this recipe. It is completely foolproof, very easy to make and turns out perfectly every time. All credit to Nigella for such an amazing recipe! The recipe is for a loaf cake but I love it for cupcakes too so will put instructions for both up. Same ingredients, just different baking times. It makes one loaf cake or 12 muffin-sized cupcakes.

LEMON DRIZZLE CAKE

FOR THE CAKE

125 g unsalted butter, at room temperature

175 g caster sugar

2 large eggs, beaten

finely grated zest of 1 lemon

175 g self raising flour, sifted

pinch of salt

4 tbsp milk

FOR THE SYRUP

juice of one and a half lemons

100 g icing sugar

FOR THE ICING GLAZE

juice of half a lemon

150 g icing sugar

  • Preheat the oven to 180C. Grease and line a loaf tin, or put cupcake cases into a 12 hole muffin tray.
  • Cream together the butter and caster sugar until pale and fluffy. Add the eggs and lemon zest and beat in well.
  • Gently fold in the flour and salt until all combined, then add milk. Fold in until smooth.
  • Pour batter into loaf tin, or spoon into cupcake cases. Bake in the middle of the oven for 40-45 minutes for a loaf cake, or 15-20 minutes for cupcakes, until a skewer inserted into the cake comes out clean.
  • While the cake is in the oven, prepare the syrup. Put the juice and icing sugar into a small pan and heat gently until the icing sugar has dissolved.
  • As soon as the cake is out of the oven, puncture all over with a skewer or cocktail stick. Pour the syrup over the cake while it is still in the tin. If making cupcakes,spoon 3 or 4 tsps over each cake. Leave the cake in the tin until completely cool.
  • When cool, turn out on to a serving plate. To make the icing glaze, mix the juice and icing sugar until perfectly smooth and white. Drizzle over the cake. Leave to set, then serve and enjoy!

I like to put the icing into a disposable piping bag and snip off a tiny corner and then pipe the icing on. It is very runny but gives a lovely effect and tastes wonderful.

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If making cupcakes with this recipe, there will be a lot of the icing glaze left over unless you put a thick coating on top of each cake! I tend to make 2 batches of the cakes and use the rest of the icing up on the second batch.

If you are making this recipe in a bundt tin, pour a third of the syrup over the cake while it is still in the tin. This obviously means you are pouring it over the bottom but you want most over the top. Turn the cake out of the tin after 15 minutes, and gently spoon the remaining syrup over the top while the cake is still warm, letting it absorb before adding more.

A lot of blogs have this recipe and most say the same thing… perfect every time and you don’t need to change anything about it. I hope you like it as much as we all do!