Gin & Tonic Cupcakes Recipe

3 1 1
Gin & Tonic Cupcakes Recipe
Gin & Tonic Cupcakes Recipe photo by Taste of Home
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Gin & Tonic Cupcakes Recipe

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3 1 1
Publisher Photo
A creamy frosting infused with gin is the crowning touch on luscious, lime-flavored cakes. The recipe comes from our own Test Kitchen.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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 in 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

Nutritional Facts

1 each: 285 calories, 21g fat (10g saturated fat), 89mg cholesterol, 107mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 4g protein.

  • 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
  1. 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.
  2. Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 325° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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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MrsStein User ID: 7395175 176968
Reviewed Sep. 3, 2013

"I would suggest putting the gin in the freezer first for a while to get it really cold"

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