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World Baking Day is fast approaching so we've enlisted the help of foodie Lois, author of Scottish blog shewolffe.com, to craft two baking recipes with a gin infused twist!  So, this World Baking Day why not follow the recipes below and add Caorunn Gin to your celebrations for an indulgent adults only treat, over to you Lois...

I’m not usually a fan of the cupcake, but these are something special - not too sweet and utterly grown up. They work well as a gluten free cake, just swap out the plain flour for your favourite gluten free flour (I like it with buckwheat).

Caorunn and white chocolate cupcakes

Preheat the oven to 155C / Gas Mark3. Grease a large muffin tin – this quantity works well for 12 proper-sized mini cakes. Don’t bother with muffin or cake cases, you don’t need them if you prepare the tin well, with lots of butter to prevent the cakes from sticking.

  • 3 eggs, lightly beaten
  • 125ml sunflower oil
  • 125g light brown sugar
  • 100g plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 apples, cut into quarters and then the core sliced off (so you basically have a total of 8 big wedges of apple with no core)
  • 1 TBsp Caorunn gin
  • 1/2 tsp vanilla essence

For the icing

  • 100g white chocolate
  • 100g unsalted butter, softened
  • 50g icing sugar, sifted
  • 1 TBsp Caorunn gin


Method

  1. Whisk the eggs, sugar and oil in a large bowl
  2. Add the flour, baking powder and salt, and mix well together
  3. Add the gin and essence
  4. Using a large grater, grate the apples into the mixture. Top tip: hold the apples against the grater, so you are holding onto the skin side, and you just grate the flesh. You will be left holding the skin, with all the flesh grated into the cake batter
  5. Mix the batter again, but only lightly to combine everything
  6. The batter is pretty runny, but don’t worry – it’ll work out. Spoon the mixture into the prepared muffin tin, filling each hole about two thirds of the way to the top.
  7. Bake for around 20-25 minutes, or until firm to the touch.
  8. Leave to cool for 10 minutes or so in the tin, then use a knife to run around the rim of each cake to loose them from the tin, and turn out onto a wire rack to finish cooling.
  9. For the icing: melt the chocolate in a microwave on the lowest power setting, or in a bowl over a pan of hot water.
  10. Beat the butter and icing sugar together. Add the gin.
  11. Fold in the melted chocolate until well combined
  12. Smoosh the icing on to each cake or if you want to be a bit posher, pipe it on - I like to use a big plain nozzle


These cupcakes are delightful with a mug of tea or coffee. Or for a lush dessert omit the icing and then warm them for 20 - 30 seconds in the microwave and serve them with vanilla icecream. Or of course you could make teeny wee ones and have them with a Caorun cocktail as a sweet canapé.

Caorunn plummy chocolate cupcakes

You need to start this recipe the day before you want to eat them, by preparing the plums.

  • 6 plums
  • 120ml Caorunn gin
  • 60g muscovado sugar
  • 175g butter
  • 175g light muscovado sugar
  • 3 eggs, beaten
  • 175g SR flour
  • 100g ground almonds
  • 50g cocoa
  • 1 tsp baking powder
  • 50g dark chocolate, chopped
  • Icing
  • 50g dark chocolate
  • 75g butter, softened
  • 200g sifted icing sugar

the liquor from the plums

Method

  1. Stone and cut the plums into quarters and place in a shallow dish
  2. Sprinkle the muscovado sugar over them and then pour over the gin
  3. Leave covered for 24 hours

The next day

  1. Heat the oven to 160C or Gas Mark 4. Prepare a muffin tin (grease each muffin hole, or pop in a paper muffin case)
  2. Drain the plums, saving both the fruit and the liquor
  3. Cut each bit of plum in 4
  4. Put the sugar and butter in a bowl and beat together, till super light and creamy
  5. Beat in the eggs one by one
  6. Fold in the flour, ground almonds, cocoa and baking powder, followed by the chocolate chips and the plums
  7. Divide the mixture between 12 muffin cases
  8. Bake for about 20 minutes, or until the cakes feel firm to the touch
  9. Leave to cool
  10. Make the icing: melt the chocolate in a microwave, being careful not to overdo it.
  11. Beat the butter till soft, add the icing sugar and beat some more
  12. Fold in the melted chocolate and the plum Caorunn liquor so everything is all incorporated. If there’s time, cool this slightly before trying to pipe it on to the cooled cakes

International Beverage Holdings Ltd

Balmenach Road
Cromdale
Grantown-on-Spey
PH26 3PF

Email: contact@caorunngin.com

Telephone: + 44 (0)1479 874933 

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