Easter weekend is just around the corner and if you’ve miraculously given up any goodies for lent, you’ve certainly earned a weekend of indulgence! So, treat yourself, family and friends to some super simple, yet scrumptious Arbikie cupcakes this Easter weekend!

 

 

Kirsty’s Gin and Tonic Cupcake

A fresh and classic serve that’s enjoyed by many… especially as a cake.

Ingredients (makes 12)
 

For the cupcakes:
175g unsalted butter
175g golden caster sugar
175g self-raising flour
3 medium eggs
4 tbsp Schweppes light tonic
2 tbsp Kirsty’s gin

For the icing:

250g unsalted butter
500g icing sugar
2 tbsp lime juice
4 tbsp Kirsty’s gin

 
Method
 

Preheat oven to 180 degrees

Add golden caster sugar and butter into a bowl. Beat until light and creamy

Add in 3 medium eggs, make sure you do this one at a time with each egg being fully combined before adding in the next
Sift self-raising flour and fold into mixture gradually. Make sure you get lots of air into the mixture so your sponge is light

Once all flour is mixed, add in Kirsty’s gin and Schweppes light tonic

Line cupcake baking tray with 12 cupcake cases

Evenly spread mixture amongst the 12 cases (3/4 fill the cases with cake mixture)

Bake for 20-25 minutes (until golden brown). Once baked leave on a cooling tray

For the icing make sure you soften the butter before gradually adding icing sugar

Add in the lime juice and Kirsty’s gin. Icing should begin to make soft peaks when it’s ready

Once cakes have fully cooled pipe the butter icing on top of the cakes

Decorate with wedge of lime and some lime zest (or however you wish!)

 

 

 

Haar-ppy Easter Cupcake

Using our Haar vodka in an exquisite White Russian inspired cupcake, with it’s delectable caramel flavour, Haar is perfect for mixing up anything sweet.

Ingredients (makes 12)
 

For the cupcakes:

110g unsalted butter
220g caster sugar
1 large egg, 1 egg white
150g self raising flour
100g plain flour
1tsp vanilla extract
3tbsp milk
2 tbsp Haar vodka
4 tbsp coffee liquor

For the icing:

250g unsalted butter
500g icing sugar
pinch of salt
3 tbsp Haar vdoka

 

Method
 

Preheat oven to 180 degrees

Add caster sugar and butter into a bowl. Beat until light and creamy

Add in large egg and egg white, make sure you do this one at a time with each being fully combined before adding in the next

Add in vanilla extract, Haar vodka and coffee liquor

Sift plain and self-raising flour into a separate bowl and mix together

Gradually add the flour into other mixture, whilst also adding the milk after each adding of flour. Make sure you get lots of air into the mixture so your sponge is light

Line cupcake baking tray with 12 cupcake cases

Evenly spread mixture amongst the 12 cases (3/4 fill the cases with cake mixture)

Bake for 18-20 minutes (until golden brown). Once baked leave on a cooling tray

For the icing make sure you soften the butter before gradually adding icing sugar

Add in the salt and Haar vodka. Icing should begin to make soft peaks when it’s ready

Once cakes have fully cooled pipe the butter icing on top of the cakes

Decorate with chocolate curls (or with some Easter goodies)

 

 

Kirsty’s Grapefruit Glory

A simple, yet glorious mix of sweet and citrus using Kirsty’s gin.

Ingredients (makes 12)
 

For cupcakes:

175g unsalted butter
175g caster sugar
175g self-raising flour
3 medium eggs
3 tbsp of pink grapefruit juice
2 tbsp Kirsty’s gin

For icing:

250g unsalted butter
500g icing sugar
2 tbsp grapefruit juice
1 tsp grapefruit zest
1/2 tsp vanilla extract
1 tbsp Kirsty’s gin
2 drops of red food colouring

 

Method
 

Preheat oven to 180 degrees

Add caster sugar and butter into a bowl. Beat until light and creamy

Add in 3 medium eggs, make sure you do this one at a time with each egg being fully combined before adding in the next

Sift self-raising flour and fold into mixture gradually. Make sure you get lots of air into the mixture so your sponge is light

Once all flour is mixed, add in Kirsty’s gin and grapefruit juice

Line cupcake baking tray with 12 cupcake cases

Evenly spread mixture amongst the 12 cases (3/4 fill the cases with cake mixture)

Bake for 20 minutes (until golden brown). Once baked leave on a cooling tray

For the icing make sure you soften the butter before gradually adding icing sugar

Add in the vanilla extract, Kirsty’s gin, pink grapefruit juice and zest. Beat together and icing should begin to make soft peaks when it’s ready

Add two drops of red food colouring for more pinky colour (optional)

Chop small triangles of fresh pink grapefruit to decorate cupcakes