- 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
- 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
- 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.
- 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.
Originally published as Gin & Tonic Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p184
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Reviewed Sep. 3, 2013
I would suggest putting the gin in the freezer first for a while to get it really cold