Blackberry Gimlet Cupcake
Sweet, sharp and juicy blackberries marry beautifully with gin and a twist of lime in these striking cupcakes.
Hands-on time 30min. Cooking time about 35min. Makes 12
175g (6oz) unsalted butter, softened
✶ 175g (6oz) caster sugar
✶ 3 medium eggs, lightly beaten
✶ 175g (6oz) self-raising flour
✶ 3tbsp gin
✶ Finely grated zest of 2 limes
✶ for the syrup 2tbsp gin
✶ 40g (1½oz) caster sugar
✶ Juice of 1 lime
✶ for the buttercream 200g (7oz) blackberries,
✶ plus 12 to decorate 2tbsp Chambord (optional)
✶ 125g (4oz) unsalted butter, softened
✶ 400g (14oz) icing sugar, sifted
✶
1 Preheat the oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cases (we used tulip cases). In a bowl, beat the butter and sugar together using an electric whisk until light and fluffy. Gradually add eggs, beating well between each addition. Sift over flour and a pinch of salt and fold in, then fold in gin and lime zest.
2 Divide the mixture between the muffin cases (an ice-cream scoop is useful for this) and bake for 20-25min until risen and a skewer inserted in the centre comes out clean.
3 Meanwhile, make the syrup by gently heating all the ingredients in a pan, stirring to dissolve the sugar, then bring to the boil and simmer for 1min. When the cakes are cooked, remove from oven and poke holes all over with a skewer or cocktail stick. Brush cakes with gin syrup and leave for 5min; remove cakes from tin and set aside to cool on a wire rack.
4 For the buttercream, put 200g (70z) blackberries into a pan with 1tbsp water. Bring to the boil, then reduce to a simmer for 10min, stirring occasionally, until berries are soft and juice thickened. Blend until smooth, then pass through a sieve into a bowl. Stir in Chambord, if using. Set aside to cool.
5 In a bowl, beat butter using an electric whisk until soft, then whisk in icing sugar in 2 batches; continue to beat until light and fluffy. Whisk in cooled blackberry purée.
Pipe buttercream on to cakes and top each one with a blackberry. 6
PER SERVING 487cals, 3g protein, 22g fat (13g saturates), 64g carbs (53g total sugars), 1g fibre