May 01, 2018

Oh hello cocktail season! 
Summer is soooo close we can feel it, and what makes a day in the sunshine even better? A cocktail of-course! So we're back at it again making our fave cocktails into delicious cupcakes!

We did a few of these recipes 2 years ago and they are still to this day some of our most popular posts with you! Especially the gin and tonic cupcake recipe (search cocktail cupcake in our search box to find out more)! To kick off this years cocktail cupcakes we have a classic Bramble. Made from gin, lemon juice and blackberry liqueur, this cocktail is refreshing and delicious, and firm favourite amongst us and our friends. Inspired by the divine Bramble cocktail we have made a delightfully light lemon cupcake, filled with a gin soaked berry compote and topped with a berry buttercream. Here's what you will need to make Bramble cupcakes... 

For the cupcakes...
6oz butter
6oz caster sugar
3 eggs
1 lemon, zest and juice
1tsp baking powder
6oz self-raising flour
4 tbsp gin

For the centre...
1tbsp berry compote
1/2tbsp blackberry syrup
60g blackberries
2 tbsp gin

For the buttercream...
4oz butter
12oz icing sugar
2tbsp berry compote

For decoration...
Lemon slices

For the centre of the cakes you will need blackberries, gin and then any kind of berry compote, coulis or jam you would like - blackberry flavour would be perfect if you can find it!
First, chop the blackberries into large pieces and place in a bowl along with 2 tbsp of gin. Leave these to soak for 10/15 minutes before adding in the berry compote and blackberry syrup. Set this aside until later. 

Start by pre-heating the oven to 200°C/180°C Fan/Gas mark 6, and lining a cupcake tin with cupcake cases. (This recipe made 16 for us but this will depend on the size of your cases)

To make the cupcakes begin by beating together the butter and sugar until light and fluffy. Then, beat in the eggs and the zest and juice of 1 lemon. Sift in the flour and baking powder, and mix until fully combined and smooth.
Spoon the mixture into your lined cupcake cases, making each around 2/3 full. You can bake this in two batches if necessary. Place the tray in the centre of your pre-heated oven and bake for 15 minutes, until golden brown and springy to the touch. 

When the cupcakes are out of the oven and still warm, use a cocktail stick to poke several holes in the top. Then using a spoon or pastry brush, drizzle 3 tbsp of gin over the cupcakes and set aside to cool. 

When the cupcakes have cooled completely, cut a small hole into the top using a small knife on an angle, eating the bits of cake as you go. Obviously that last step is not serious but definitely a recommendation! Fill the cupcakes with the blackberry compote.

The last step is to make the buttercream: In a large bowl, beat the butter until light and creamy and then mix in the berry compote. Beat in the icing sugar one spoonful at a time until smooth. If you feel the buttercream needs to be thicker, just add extra icing sugar until you feel happy with the consistency. Spoon the buttercream into a piping bag fitted with a star nozzle.
Pipe the buttercream straight into the cupcakes swirling from the outside in. And then finally, decorate with blackberries and a little slice of lemon. 

These are deliciously fruity and would be perfect for sharing with your friends at a summer bbq, so what are you waiting for?
Please let us know if you have a go at this bake and make sure to tag us on any of our social media! 

Thanks so much for reading this post,
please follow us on Bloglovin'Instagram and like our Facebook page 'Sharkett Sisters'! See you next time! 

Lots of love, 
Antonia and Imogen x

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