Pink Grapefruit Gin & Tonic Cupcakes

February 14, 2017

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February 14th….yup, you guessed it…It is Valentine’s Day. Does everyone know what amazing dish they’re making for their sweeties to celebrate the day? I tell you, I think I’ve got a real winner here with these Pink Grapefruit Gin & Tonic Cupcakes. The husband loves a good G&T. The two places which he ranks as making the best G&T’s out there are the Slippbarinn in the Marina Hotel in Reykjavik Iceland (kind of difficult to get there for us…) and Saison in good old Richmond Virginia (Dangerously close to us if you know what I mean!). Although each version of this classic cocktail has very different flavor profiles, they both share the use of grapefruit juice and garnish in their mix rather than the traditional lime. So that is what I did here. Bring on the grapefruit I say. Wow! These boozy little cupcakes are just perfect.

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So refreshing with bold citrus flavors and floral gin notes. And I should also mention that I frosted them with a pink grapefruit/gin swiss meringue buttercream frosting. Yeah, swiss meringue frosting rules. So fluffy, so light. It is everything you could ever want in a frosting.

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It is actually strange for me to say that recently I am really into grapefruit. I absolutely hated it as a kid and was at a loss as to why anyone would eat one. Can’t get enough of it now. I’m even sipping on a grapefruit flavored fizzy water as I write this. And G&T’s are also something I never cared for in the past. To me drinking any kind of gin was like licking a Christmas tree. But my opinion has definitely changed since I took a taste of the husband’s G&T at Saison. I couldn’t wait to order my own! Saison is our favorite restaurant in Richmond, which says a lot because Richmond is just chock full of fantastic eateries. A real foodie destination I tell you, but it is actually pretty difficult to tempt us away from Saison when we are in town. Not only has every morsel of food we have ever gotten there been delicious, but their cocktails are also simply superb – especially their G & T’s. One of the things that makes Saison’s G&T so remarkable is that it is a hopped G&T. They actually make their own hopped tonic. Now they used to sell little bottles of this magical tonic, but their G&T is such a popular cocktail for them, that they had trouble making enough tonic for both the bar and take out market. Here is where we totally lucked out. We happened to be there last week and the bartender had just made up a brand new batch of tonic. Not only were we able to enjoy it in a Hopped Gin and Tonic or two…we were also actually able to buy a little bit of the hopped tonic to take home with us. I used it in these Pink Grapefruit Gin & Tonic Cupcakes. That’s right…the ones we are scarfing down here are actually Pink Grapefruit Hopped Gin & Tonic cupcakes! OMG! So delicious! The hopped tonic is slightly bitter but also citrusy which pairs so well with the sweet grapefruit notes. Now I know not everyone can get ahold of that amazing elixir. Like I said, we really lucked out. But you can use regular tonic water and the results will still be stellar!

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So I don’t know if your Valentine is anything like mine….he is not so much into chocolate, but loves fruit desserts. And he loves G&T’s, so these Pink Grapefruit Gin & Tonic Cupcakes are a Valentine’s Day dessert match made in heaven for him. I’d wager you’d love them too. And don’t forget, if you are ever in Richmond, you must grab a bite to eat as well as a Hopped G&T at Saison! Happy Valentine’s Day!

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Pink Grapefruit Gin & Tonic Cupcakes

  • Servings: 15 -18 cupcakes
  • Difficulty: easy
  • Print

recipe inspired by: Globe Scoffers

Ingredients:

For the Cupcakes:

  • 180 grams unsalted butter
  • 180 grams caster (superfine) sugar
  • Zest of 1/2 large pink grapefruit
  • 180 grams self-raising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 4 Tablespoons tonic water
  • 2 Tablespoons Gin (plus more for brushing over cupcakes)

For the Frosting:

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3 Tablespoons freshly squeezed grapefruit juice
  • 2 – 4 Tablespoons Gin
  • grapefruit zest for garnish

Directions:

For the cupcakes:

Preheat the oven to 375°F (190°C). Line muffin tins with cupcakes papers.

In the bowl of a stand mixer, cream together the butter, sugar and grapefruit zest until light and fluffy.

Sift the flour and baking powder together and set aside.

Add the eggs one at a time, waiting until each one is fully incorporated before adding the next.

Add the flour/baking powder and mix until it is just incorporated. Take care not to over mix.

Stir in the tonic water and gin, 1 tablespoon at a time.

Divide the mixture between the cupcake wells. I use an ice cream scoop.

Bake for 15 – 20 minutes or until the cakes are golden and a toothpick comes out clean.

Cool cupcakes on a metal rack. While they are still warm, poke several holes in each cake with a skewer. Brush liberally with gin and let cool completely before frosting.

For the Frosting:

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add the grapefruit juice and gin slowly, 1 Tablespoon at a time, and mix until well combined.

If you would like to make this frosting ahead of time, keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

When you are ready to frost the cupcakes, place frosting in pastry bag fitted with whatever tip you desire and pipe frosting onto cupcakes. Garnish with grapefruit zest and wedges as you prefer.

Enjoy!

Pink Grapefruit Gin & Tonic Cupcakes brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools and Ingredients for Pink Grapefruit Gin & Tonic Cupcakes:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Ice Cream Scoop

King Arthur Self Rising Flour – You can also find this on Amazon, but have to purchase several bags of it.

India Tree Superfine Caster Baking Sugar

Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Jack Rudy Cocktail Co. Tonic Trio – I have never actually tried these, but if you are into the idea of artisan tonics these might be fun to experiment with. Just add soda water to these syrups for a unique flavor profile.

 

 

 

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“Bon Voyage Fitz!” – We Toasted with Sapphire Con Diablo cocktails!

June 6, 2011

The other evening we had our friend, Fitz, one of our oldest and dearest friends, over for a “Bon Voyage” dinner. He is soon to leave for an approximate 3 month adventure. We are very sad to see him go and know we will definitely miss him, but are very excited for him as well as about his journey. (More on this later…continue past recipe for full story)

Fitz, our Best Man at our wedding.

To get the evening started off right, we began by sampling a new cocktail I’d been dying to try out – the Sapphire Con Diablo. Bombay Sapphire is the only gin my husband will drink, especially if it’s in a Sapphire Gimlet (Bombay Sapphire Gin, lime juice and tonic water). Indeed that particular cocktail is essentially our “house cocktail” and lots of folks have kind of grown to expect one when they come by for a visit. When I saw the recipe for the award-winning Sapphire Con Diablo at the Brave Tart blog (fantastic blog if you haven’t been there yet), I jumped at the chance to try it out! It was really pretty easy to make. You do need to prepare a Spicy Simple Syrup for one of the ingredients, but that came together quite easily. And let me tell you, my “Diablo syrup” had quite a lot of devil in it….whew! SPICY!!! There is also a raw egg involved in this drink which may make some folks nervous about salmonella. However, as was mentioned on Brave Tart’s blog, one should always expect to incur some risk when dealing with the devil. So if you think you’re up to it, give this killer cocktail a shake! “Vaya con Dios” – especially since you’re going to be drinking con Diablo!

Jay & Fitz after merely one sip of the Sapphire con Diablo!

Sapphire Con Diablo

recipe by Paul Borntraeger via Brave Tart

Ingredients:

  • 2 ounces Bombay Sapphire Gin
  • 1 1/2 ounces Jalapeno simple syrup, strained (recipe below)
  • 1 whole egg
  • 1 slice lemon peel
  • 1/4 tsp. corriander
  • 1/4 tsp nutmeg

Directions:

Remove the spring from a Hawthorne strainer and have it at the ready. This will be your “whisk” when making the drink.

Fill a shaker 2/3 with ice. Crack the egg into the shaker, then pour in the gin and infused syrup. Add in the spring, and then shake all the ingredients until frothy. Strain into a martini glass.

Dust the lemon peel in the coriander and nutmeg. Then run it around the rim of the martini glass before floating it in the center of the drink.

Paul’s Sweet and Spicy Simple Syrup

  • 2 jalapeno peppers, chopped finely, seeds included
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup sugar

Directions:

Combine all of the ingredients together in a small pot. Turn the heat to medium and stir occasionally, until the sugar is dissolved. Bottle without filtering and store, refrigerate until chilled. Makes enough syrup to create 8 Sapphire Con Diablo cocktails.

But back to Fitz’s story…Fitz had been working as a web developer for many years. He had a well-paying, secure job. However, he yearned to do something else. He understood that the path of least resistance would be to continue on with his daily existence, merely hoping things would improve. However, he knew he didn’t want to wake up 10 or more years down the road, wishing he had undertaken the effort to turn things around. So, he decided to make a BIG change. He moved against life’s inertia, quit his job, has packed up a few meager belongings and will be hitting the road in his Honda Element to hopefully gain a little perspective and insight into what his next career move will be.

While soul-searching, he will be travelling, first exploring the Southern States and then possibly even moving on to Mexico, Central America and then perhaps even onto Southeast Asia! Along the way he will be continuing to record music while on the road. (Fitz is the singer and bassist with the Mesmers, the band with which my husband plays guitar) These new “road songs” of Fitz’s will be available on Bandcamp. This service is particularly cool because you can pay what you think a song is worth (including nothing if you want to download it for free). You can also find his compositions on iTunes, CDBaby and Amazon.

This life decision certainly did not come easily for him. There are many logistical, social and financial hurdles to be overcome. Fitz is not independently wealthy, so will need to adhere to a strict budget lest his trip be shortened dramatically. Therefore, hotels are right out, and camping in his Element is in. He will also be doing some CouchSurfing.This is not the couch surfing you might have taken advantage of in college where you just call up your friends and ask to sleep on their sofa for a few days. This is a world-wide network which connects travellers in need of accommodation with locals who have a bit of extra room in their homes and are willing to offer strangers hospitality in over 230 countries and territories around the world. Pretty cool huh? Take a look at the CouchSurfing site and be amazed!

No doubt, Fitz’s adventures will be fascinating! He has chosen to take that road less travelled by, and lucky for us, he will be documenting his journey on his site CitizenFitz. Make sure you don’t miss his weekly updates on Tuesdays and Thursdays. You can also catch him on Facebook and Twitter. And please don’t forget to support him financially, if you are so moved, by purchasing the new music he will be making along the way. Exciting huh? The adventure starts Friday June 10th. Don’t miss out on the fun!


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