Royal Wedding Ginny Cupcakes? Yes please!

Make a batch of these gin & elderflower cupcakes to celebrate Harry & Meghan’s Royal wedding! This recipe can also be made in a stand mixer fitted with the paddle attachment.

Method:

• Preheat the oven to 180C (160C Fan) and fill a muffin tin with 12 large cupcake cases.
• Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Pulse to combine.
• Add the cubed butter and pulse until the mixture resembles breadcrumbs.
• Add the eggs and pulse again until mixed in.
• Add the milk, lemon juice and zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
• Divide the batter into the cupcake cases and bake for 20 minutes until golden, risen and springy to the touch. Set aside to cool.
• Brush the cupcakes with a little Boatyard Double Gin.
• Make the frosting: put the icing sugar and cream into a large bowl and stir together to combine.
• Add the mascarpone and whisk, using a hand or stand mixer, for about a minute until fluffy.
• Add the elderflower cordial and gin and mix again on maximum speed until the frosting holds firm peaks.
• Transfer frosting to a piping bag fitted with a star tip and pipe a generous swirl of frosting over each cupcake.
• Decorate with a small lemon wedge or use your favourite sprinkles. Serve immediately.

Preheat the oven to 180C (160C Fan) and fill a muffin tin with 12 large cupcake cases.

Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Pulse to combine.

Add the cubed butter and pulse until the mixture resembles breadcrumbs.

Add the eggs and pulse again until mixed in.

Add the milk, lemon juice and zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.

Divide the batter into the cupcake cases and bake for 20 minutes until golden, risen and springy to the touch. Set aside to cool.

Brush the cupcakes with a little Boatyard Double Gin.

Make the frosting: put the icing sugar and cream into a large bowl and stir together to combine.

Add the mascarpone and whisk, using a hand or stand mixer, for about a minute until fluffy.

Add the elderflower cordial and gin and mix again on maximum speed until the frosting holds firm peaks.

Transfer frosting to a piping bag fitted with a star tip and pipe a generous swirl of frosting over each cupcake.

Decorate with a small lemon wedge or use your favourite sprinkles. Serve immediately.

Ingredients:

For the cupcakes
165g flour
165g caster sugar
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
3 large eggs
100g cold unsalted butter, cubed
100m whole milk or buttermilk
1 tbsp lemon juice
30ml Boatyard Double Gin to brush on cupcakes
Small lemon wedges, to decorate

Elderflower & gin frosting
350g mascarpone
200g icing sugar
80ml double cream
2 tbsp elderflower cordial
1-2 tbsp Boatyard Double Gin