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Blackberry gin gimlet cupcakes
Ingredients
  • subheading: FOR THE CAKE BATTER:
  • 175 g (6oz) unsalted butter, softened
  • 175 g (6oz) caster sugar
  • 175 g (6oz) self-raising flour
  • 3 tbsp. gin
  • Finely grated zest of 2 limes
  • subheading: FOR THE SYRUP:
  • 2 tbsp. gin
  • 40 g (1 ½oz) Juice of 1 lime
  • subheading: FOR THE BUTTERCREAM:
  • 200 g (7oz) blackberries, plus 12 to decorate
  • 2 tbsp. Chambord
  • 125 g (4oz) unsalted butter, softened
  • 400 g (14oz) icing sugar, sifted
Note: Ingredients may have been altered from the original.
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