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Caorunn Gin Cupcake Recipe

5th April 2021

What better way to start Spring than with a delicious gin-infused cupcake? We have teamed up with Primrose Bakery, a family-owned business specialising in baking with well-sourced, high-quality seasonal ingredients. Where everything is hand-iced and baked in small batches… the perfect partner we would say!

These classic cupcakes have been carefully infused with Caorunn Gin for a vibrant and fresh flavour. The cupcakes are topped with slices of crisp red apple, inspired by our perfect serve … Sounds delightful, don’t you think?

Primrose Bakery Caorunn Gin Cupcake Recipe

Makes 10 regular cupcakes

Preheat oven at 180 °C/160 °C Fan

Apple Filling

  • 1/4 tablespoon corn flour
  • 1 teaspoon water
  • 2 medium apples (Pink Lady)
  • 15g unsalted butter
  • 35g soft Brown sugar
  • 15ml Caorunn Gin

To make the apple filling, mix the corn flour and water in a small bowl and set aside. Peel the apples and dice into roughly 1 cm cubes. Put them into a large pan or frying pan. Add the butter and sugar and place over medium/high heat. Stir the apples regularly and let them simmer for about 3 minutes, until they become slightly translucent. Pour the corn flour and water mixture into the pan and stir for approximately 30 seconds, then remove the pan from the heat. Set aside to cool, once cool stir in the gin. 

Cupcakes

  • 150g unsalted butter at room temperature
  • 125g soft brown sugar
  • 2 large eggs
  • 160g self raising flour
  • a pinch of salt
  • 35g apple sauce
  • Roughly 200g of the apple filling

Method

Line your muffin tin with cupcakes cases.

Cream the butter and sugar in a bowl until light and fluffy. Start to add the eggs one at a time, ensuring each is well combined before adding the next.

Add the flour and salt mix until just combined, fold in the apple sauce and cooked apples until everything is well mixed.

Spoon the mixture into muffin cases and bake in the oven for 25-30 minutes or until a skewer comes out clean.

Leave in the tins for about 10 minutes then place on a wire rack to cool completely. 

Caorunn Gin Buttercream

  • 115g unsalted butter, at room temperature
  • 60ml Caorunn Gin
  • 500g icing sugar
  • 1 tsp good quality vanilla extract

 Method

Place the butter, gin and half the icing sugar in a bowl. Beat with an electric hand beater on a low speed until everything is combined. Add the remaining icing sugar, vanilla extract and beat until thoroughly mixed.

Try your best Primrose Bakery swirl using a palette knife and garnish with a slice of apple!

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