RECIPES
Green ant gin and lime mini cupcakes
By Miele
10 minutes
Preparation time
20 minutes
Cooking time
Makes 36 mini cupcakes
INGREDIENTS
Green ant gin and lime syrup
1 lime
80 ml (⅓ cup) Seven Seasons green ant gin (if using another brand of gin, double the lime zest)
110 g (½ cup) white sugar
Lime cupcakes
125 g butter, softened
150 g (⅔ cup) caster sugar
1 lime, juiced and zested
3 eggs
150 g (1 ½ cups) self-raising flour
2 tbsp (40 g) milk
METHOD
Green ant gin and lime syrup
- Using a peeler, remove the zest from the lime and slice very finely into long threads. Juice the lime.
- Place gin and sugar in a saucepan over medium heat, induction setting 5. Stir until the sugar dissolves. Remove from the heat and stir through juice and zest. Leave to cool.
Lime cupcakes
- Preheat the oven on Fan Plus at 160⁰C.
- In the bowl of a freestanding mixer with paddle attachment, combine butter, sugar and zest on medium speed until pale and fluffy.
- Add eggs, one at a time, beating well between each addition. Stir through the lime juice.
- Reduce speed and gently mix in the flour and milk alternately until just combined.
- Spoon mixture evenly into paper lined mini muffin pans.
- Bake on shelf level 2 for 15 minutes, or until cooked through.
To serve
- Poke holes the cake and drizzle the cold syrup over the hot cakes.
Hints and tips
- The syrup is best absorbed when the syrup and cake are different temperatures.
- If you can’t source the green ant gin, you can use another variety of gin and double the lime zest.
- The cupcakes will keep for up to 3 days in the fridge but are best served slightly warm, or at room temperature.
APPLIANCE / FUNCTION
Miele
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