Sassy Gin & Champagne Cupcakes

Hello my little Baker bees, welcome to my little cocktail segment - Lushing it up with Lucille L’queur - 
where I take a cocktail drink and turn it in to a cutie cupcake cocktail for you all to get your teeth into (and maybe hate me a little after for not being able to resist).

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What do I need?

• ​175g unsalted butter. 
• 150g Caster sugar
• 3 Medium eggs 
• 175g All purpose flavor. 
• 1/2 Baking powder 
• 3 tbsp( table) Milk 
• 1/2 tsp Vanila Extract
• 3 drops of purple food colouring

Topping

• 200g 7oz  unsalted butter. ( softened) 
• 340g (.. oz powder sugar. sifted 
• 3/4 tbsp Gin
• 5  tbsp champagne
• 3 drops of purple food colouring ( optional) 
• dash bit of black food coloring 
• sprinkle edible glitter to finish off with. 

What do I do?

1	Preheat the oven 350F/180C. Prepare a cupcake tray with 12 black cupcakes cases.
2	Using your mixer, whisk butter and sugar together until creamy.
3	Gradually add the eggs one at a time, lightly mixing in-between each.

4	Once all eggs have been incorporated, fold in the flour, baking powder, milk, vanilla extract, and 3 drops of purple food coloring until combined.
5	Divide the cupcake mix evenly into the cupcakes cases. Two ice cream scoops should be enough. ​

6	Bake for 15-20 minutes, or until firm to the touch (mind your pinkies). Mine tend to be ready in 18 minutes, but this can vary depending on your oven.
7	​Allow cool, then transfer to a plate.

​Decorating

1. Put butter into mixer and whisk until fluffy,
   
   
2. Gradually add powdered sugar, half cup at a time, whisk until light and fluffy. add Gin and champagne a little at a time.
   
   
3. (Optional) To replicate the lavender/purple color of my cupcakes above, add 2 or 3 drops of purple food coloring and a small hint of black. Alternatively you can get creative to achieve the shade you want.​
4. Pipe the buttercream frosting onto your cupcakes using a Russian Tip #14 (or similar). 
   
   
5. (Optional) Finish with a little sparkly edible glitter,

Storage

Store in an air-tight container, and keep for 2-3 days.

You may also freeze the cakes before decorating. Simply complete the recipe up to step 7, then wrap well and freeze. Thaw for about an hour, then continue with the decorating steps.