BAKE of the week
WHEN you win a national award for baking, you obviously know a thing or two about delicious cakes.
Jo Gale, of Jo’s Cupcakes in Aberdeen, was winner of Best Baked Goods category at the Scottish Business Awards so we asked her to create some cupcakes especially for you.
Her gin and tonic cupcakes are delicious. Even if you don’t drink gin, the subtlety of these means they’re a winner for everyone!
You’ll need
● For the sponge ● 190g Stork margarine ● 190g golden caster sugar ● 3 eggs ● 190g self-raising flour ● ½ tsp baking powder ● 4 tbsp premium tonic water ● 2 tbsp premium gin ● For the icing ● 150g Stork margarine ● 550g icing sugar ● ½ tsp lime extract ● 4 tbsp premium gin ● Zest of one lime to garnish
Method
1. Preheat the oven to 160C/140C fan/gas mark 3/320F. 2. Cream the margarine and sugar together until light and fluffy. 3. Add the eggs, one at a time, making sure each is well mixed in before adding the next. 4. Sieve in the flour and baking powder. Be sure not to over mix. Add tonic water and gently mix. 5. Split the mixture evenly between 12 muffin liners. Use a cupcake tin, too, so the cakes hold their shape.
6. Bake for approximately 23 minutes, until golden in colour and springy. 7. While still hot, prick the cupcakes with a cocktail stick and use a clean pastry brush to brush the gin over them. Don’t overdo it – less is more here! 8. For the icing, put the margarine and icing sugar in a bowl and mix. 9. Add the lime extract and the gin, then continue to mix. If the mixture is too wet, add more icing sugar until you achieve a stiff consistency. 10. When the cupcakes are cooled, use a piping bag and nozzle to pipe your icing, or spread with a knife 11. Sprinkle with freshly grated lime zest.