Ingredients

For the cakes

  • 125g Stork original spread, cold from the fridge
  • 125g white caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 125g self-raising flour
  • ½ tsp baking powder
  • Zest of 1 lemon
  • 1 tbsp semi skimmed milk, at room temperature

for the gin syrup

  • 50mls pomegranate & rose gin
  • ½ lemon, juiced
  • 20g white caster sugar

for the buttercream

  • 50ml pomegranate juice
  • 130g unsalted butter, soft at room temperature
  • 20ml pomegranate & rose gin
  • 300g icing sugar, sifted
  • ¼ tsp pink food colouring

for the decoration

  • 80 - 100g (small handful) fresh raspberries
  • 80g fresh pomegranate seeds
  • 4 coloured paper straws, each one cut into 4 mini-straws

Method

  1. 1

    Preheat the oven to 180°C, 160°C fan or gas mark 4. Line two 12-hole cupcake trays with 16 paper cases

  2. 2

    Start by making the gin syrup. In a small saucepan, combine the lemon juice, gin and sugar. Heat on a low temperature, stirring occasionally, until the sugar has dissolved and the liquid is bubbling and syrupy. Set aside and leave to cool

  3. 3

    Now move onto the cupcakes. First, combine the self-raising flour and baking powder together in a bowl. Stir through and set aside

  4. 4

    In a separate bowl, use an electric mixer or wooden spoon to beat the butter, caster sugar and vanilla extract together until pale and fluffy. Add the eggs one at a time, along with 2 tablespoons of flour, and beat into the mixture. Add the remaining flour, milk and lemon zest, and fold the mixture together until fully combined.

  5. 5

    Spoon the mixture evenly into the paper cases and bake for 12-14 minutes until risen and golden on top. Test the cupcakes by inserting a skewer or toothpick into the centre, if it comes out clean the cupcakes are done.

  6. 6

    Using a skewer or toothpick, poke holes all over the top of the cupcakes and spoon the gin syrup on top, letting it soak into the sponge. Transfer the cupcakes to a wire rack and leave to cool completely

  7. 7

    Whilst the cupcakes are cooling, make the buttercream. Pour the pomegranate juice into a small saucepan and bring to a boil on medium heat. Boil the juice for 5-10 minutes until it has reduced by half. Set aside and leave to cool.

  8. 8

    Use an electric whisk to beat the butter until pale and soft. Add the sieved icing sugar and beat until smooth and free of any lumps

  9. 9

    Now add the pink food colouring, cooled pomegranate juice and the gin, and beat once again until you have a smooth, pink buttercream. If the buttercream is too soft, simply cover the bowl with clingfilm and place in the fridge for 15 minutes to firm up

  10. 10

    Now it’s time to decorate! Spread or pipe the buttercream on top of the cupcakes using a piping bag fitted with a closed star piping nozzle. Garnish the cupcakes with fresh pomegranate seeds and raspberries. Finish the cupcakes by pushing a mini paper straw into the buttercream

  11. 11

    Store the cupcakes in an airtight container in the fridge for up to 3 days. Enjoy! 

Nutritional Details

Each serving provides
  • Energy 1168kj 279kcal 14%
  • Fat 13.0g 19%
  • Saturates 6.5g 33%
  • Sugars 29.0g 32%
  • Salt 0.25g 4%

% of the Reference Intakes

Typical values per 100g: Energy 1478kj/353kcal

Each serving provides

35.0g carbohydrate 0.9g fibre 1.9g protein

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