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Gin & Tonic Cupcakes

A creamy frosting infused with gin is the crowning touch on luscious, lime-flavored cakes. The recipe comes from our own Test Kitchen.

16 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

3 eggs, separated
3/4 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup tonic water
1/4 cup canola oil
2 tablespoons lime juice
2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
2 cartons (8 ounces each) Mascarpone cheese
2/3 cup heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup gin
6 to 8 drops green food coloring
Lime slices

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. In a large bowl, combine the flour, sugar, baking powder
and salt. In another bowl, whisk the egg yolks, water, oil, lime
juice, peel and vanilla. Add to dry ingredients; beat until well
blended.

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Gin & Tonic Cupcakes (continued)

Directions (continued)

Add cream of tarter to egg whites; beat with clean beaters until
stiff peaks form. Fold into batter.
Fill paper-lined muffin cups three-fourths full. Bake at 325° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
In a large bowl, beat the cheese, cream, confectioners' sugar, gin
and food coloring until stiff peaks form. Pipe over cupcakes.
Garnish with lime slices. Refrigerate leftovers. Yield: 16 cupcakes.

Nutrition Facts: 1 cupcake equals 285 calories, 21 g fat (10 g saturated fat), 89 mg cholesterol, 107 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein.