Monday, 10 May 2010

gin and tonic sorbet / earl grey cupcakes.

i made these things separately, however, served them together when some friends came round for dinner. i served the sorbet in china tea cups, as if both things weren't twee enough already!

gin and tonic sorbet.


350ml sugar syrup:
1 litre water
125g liquid glucose
375g caster sugar

put all the ingredients into a pan and bring to the boil, stirring to dissolve the sugar. simmer for two minutes, then leave to cool down.

250ml tonic water
75ml gin
juice of 1/2 a lemon


combine all the ingredients together (including the sugar syrup once cooled). place in a container that is suitable for freezing, and freeze until the mixture is slushy. remove from the freezer and whisk until the icy lumps are broken up and the texture is smooth. place back into the freezer and repeat the chilling and whisking process until the sorbet reaches the right consistency.

earl grey cupcakes.


120ml whole milk
3 earl grey tea bags
100g plain flour
140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g unsalted butter
1 egg
1/4 tsp vanilla extract
250g icing sugar
80g unsalted butter
25ml whole milk
blue/pink food colouring


1. put the milk and tea bags into a jug and leave to soak for at least an hour.

2. preheat the oven to 170c/gas 3. put the flour, sugar, baking powder, salt and butter in an electric mixer and beat on a slow speed until everything is combined. it should have a sandy consistency.

3. remove the tea bags from the infused milk and add to the egg and vanilla extract. slowly pour half into the flour mixture, beating well until all the ingredients are well mixed. pour in the remaining mixture and beat everything together on a medium-slow setting until the mixture is smooth.

4. sppon the mixture into a tray lined with twelve cupcake cases. they should be about two thirds full. bake for 20-25 minutes. once cooked, leave them to cool on a wire rack.

5. whilst they are cooling, beat the icing sugar and butter together in a mixer, on a medium speed. turn the mixer down to a slow speed and slowly pour in the milk and a drop of pink and blue colouring to form a purple colour. continue beating the icing on a high speed for about five minutes until it is light and fluffy. once the cupcakes have cooled completely, spoon or pipe the frosting on top. decorate with silver balls, or whatever else you would like!

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