Caketails. A few years ago I came up with this witty, catchy and altogether awesome title for my dream recipe book that I was going to write when we moved to London and I had some time on my hands. But... little did I was know, I was pregnant at the time of hatching this great plan, and there goes all of my free time and ability to drink copious amount of cocktails!I still baked a few different Caketails over the past 18 months though, as a sneaky way of enjoying myself a cocktail while either being pregnant or breastfeeding, and thought I would share them because, frankly, they're even more awesome than the book title, if that's even possible.
I followed the basic mojito recipe from The Hummingbird Bakery Cafe and then adapted each recipe according to the main ingredients of the cocktail I was hoping to emanate. In addition to the recipes listed below I've done G&T's, Godfathers, Honey Vodka and Berry Caprioska's.
Ingredients for all cupcake bases:
100ml alcohol (as per listed below)
170g caster sugar
40g unsalted butter, softened
120g plain flour
1 tsp baking powder
1 tsp salt
1 large egg
120ml (4fl oz) whole milk
1 tsp vanilla essence
Ingredients for icing:
80g unsalted butter softened
250g icing sugar
1 tsp finely grated citrus (as listed below)
4 tsp whole milk
Any other additions as listed below
1. Preheat the oven to 170°C (325°F)
2. Add the alcohol and 30g (1oz) of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool slightly.
3. Meanwhile, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, slowly mix together the butter, flour, remaining sugar, baking powder and salt. Mix until the ingredients have come together and resemble fine breadcrumbs.
4. In a jug whisk the egg, milk and vanilla essence together. With the mixer or electric whisk still running on a low speed, gradually pour the liquid mixture into the flour and butter and mix thoroughly, scraping down the sides of the bowl every now and then.
5. Spoon batter into cupcake cases. Be sure to fill each case to 2/3 full.
6. Bake for 12–15 minutes or until the cupcakes are a light golden-brown colour and bounce back when lightly pressed. While they are still warm, spoon about 1 teaspoon of the alcohol reduction over each cake, then leave to cool completely before icing.
Making the icing:
Using the freestanding mixer or electric whisk, set on a low speed, beat together the butter, icing sugar and citrus zest until combined and crumb-like in texture, then mix together the milk and 4 teaspoons of the reserved alcohol reduction in a jug. Pour the milk and alcohol into the butter and icing sugar mixture, still mixing on a low speed. When all the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy. Ice the tops of each cupcake and allow to set before serving.
Strawberry Daiquiri Caketails
Alcohol to use: 100ml White rum
Icing additions: lime zest
1. In step 1, hull and chop the strawberries into small pieces, then soak in the rum and sugar reduction for 30–40 minutes.
2. Drain the strawberries after 30 minutes and separate the liquid and strawberries. Place a few pieces of strawberry in each cupcake case with batter in it prior to baking. Keep the strawberry rum mix for coating on the cooked and warm cupcake prior to icing.
Icing additions: Lemon zest, lime zest and freshly chopped mint.
Additional ingredient: Add 40ml of pure cranberry juice in with the sugar and alcohol before boiling
Icing additions: Lime zest.