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Gin & Tonic Cupcakes

 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 McCormick® Pure 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

2 of 2

Gin & Tonic Cupcakes (continued)

Directions (continued)

  • 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.
Nutritional 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.