free-range eggs Archives

Breakfast recipes

Spring green skillet-baked eggs

20 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Asian recipes

Bao with kimchi and folded omelette

20 minutes

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Chocolate recipes

Choux pastry

30 minutes

Gin ‘n’ tonic cupcakes

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the cupcakes

175 g unsalted butter, softened
175 g caster sugar
3 free-range eggs
175 g self-raising flour
4 T tonic water
2 T gin

For the icing:

250 g cream cheese
500 g icing sugar
1 cucumber
4 T gin
1 lime, zested

Method

Preheat the oven to 170°C and line a 12-hole muffin pan with cupcake cases.
Cream the butter and caster sugar until light and creamy.
Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Sift the flour and fold in, take care not to overmix. Stir in the tonic water.
Divide the mixture between the cupcake cases, filling each one ¾ of the way. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the tin and prick using a fork. Brush liberally with the gin. Allow to cool.
To make the icing, soften the cream cheese with a whisk, add the icing sugar and whisk gently. Peel the cucumber and blend the skin to make a purée. Add the cucumber purée and gin and continue mixing until smooth and glossy. Pipe or roughly spoon the icing onto the cupcakes and decorate with lime zest.

Cook's note: This super-simple recipe was inspired by my love for the timeless and nuanced flavour of gin and how it turns a cupcake into a chic, party food.

Browse more cupcake recipes here.

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Pea “falafel” with all the toppings

Spring green skillet-baked eggs

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Spicy corn fritters with watermelon salad

Bao with kimchi and folded omelette

Beetroot-marbled picnic eggs

Choux pastry

Fried noodle and egg salad

Lacy pancakes with toffee-fudge sauce and strawberries

Caramelised chocolate crepes with cherry syrup

Gin ‘n’ tonic cupcakes

Gin ‘n’ tonic cupcakes

Ingredients

Method