Fruit-Cup Cakes

I love a Gin & Tonic, it is most definitely my favourite tipple on a summer evening or in fact any evening, or…errr…. lunchtime.

Recently Mr Love drew my attention to a new London Gin maker called Sipsmith. Based in Hammersmith, their compact distillery boasts a copper still named Prudence ( the first one to be used in London since 1820 ). I thought I had better test this pretender to my usual Hendricks ASAP!

I’m happy to report that it was incredibly smooth, clean and at the same time creamy – not a word usually used to describe a gin. I had it mixed with Fever Tree tonic which made for a reviving partner to such a sanguine liquor. Nice one Mr. L! If only all his suggestions turned out so well – let’s not dwell on the time he convinced me to return to my natural hair colour.

Sipsmith also make a Summer Fruit Cup, somewhat in the vein of a Pimm’s no.1, only it’s SO much better. It was herby and complex with slight aniseed notes whilst also being worryingly gluggable mixed with lemonade, fruit and lots of refreshing cucumber. I became so giddy about this drink that I just had to bake with it.

By lucky coincidence it was a chums birthday last week and we were all off to Kent for a weekend of ‘Carry On Camping’. She had been lamenting that it would be ‘too much of a faff’ to prepare an aperitif of Pimm’s with our limited amenities at the campsite ( it’s her favourite summer tipple ) so I knew that some Summer-Cup Cakes would be perfect!

These little cakes were zingy and refreshing just like a glass of Fruit Cup should be. On a practical note, make sure you top the cakes with the strawberry and mint at the very last minute! I didn’t do this, so the mint leaves became a bit limp and the strawbs had oozed their juice a little. Luckily it was dark and judging by the happy little noshing noises that my friends made as they tucked in, didn’t matter a jot.

Fruit-Cup Cakes
175g butter, softened
175g golden caster sugar
3 large eggs, at room temperature
175g SR flour, sifted
25g crystalized ginger, finely chopped
zest and juice of half a lemon
60ml Sipsmith Fruit Cup

Butter Icing
140g butter
280g icing sugar, sifted
1-2 tablespoons Sipsmith Fruit Cup
zest of a lime
zest of half a lemon ( left over from the cupcakes )

Decoration
Fresh Strawberries
Mint Leaves

Preheat oven to 180C
Line a 12 hole cupcake tin with some pretty papers ( I used Hope & Greenwood ones from John Lewis )

Beat the butter until it becomes light and creamy. Then add the sugar and keep beating so the mix becomes fluffy. Add the eggs one at a time, stirring all the while, adding a spoonful of flour if the batter begins to curdle. Next, throw in the ginger and mix in. Sift in the flour and fold in gently. Pour in the Sipsmith, the citrus juice and the zest’s, stir gently until just combined.

Scoop into your awaiting cases, 3/4 full.

Place in the centre of your oven and cook for 20mins or until the tops are springy to the touch.

Leave to cool.

To make the icing simply beat the butter until it is light and creamy, stir in the citrus zest’s. Add the sifted icing sugar gradually, taking it in turns with the Sipsmith and keep on beating until the icing is really fluffy and of a spreadable consistency.

Spread or pipe your cupcakes with the buttercream and top with strawberries and mint.

Enjoy!
Lemony x

Comments

  1. Sipsmith also do a fab sloe gin, which is a lovely, warming winter tipple. Perhaps an ingredient for a future recipe, Ms Love?

  2. These sound (and look) amazing!

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