Gin & Tonic Cupcakes

Name: Gin & Tonic Cupcakes
Ingredients: 3 large eggs, separated; 3/4 cup all-purpose flour; 3/4 cup sugar; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup tonic water; 1/4 cup canola oil; 2 tablespoons lime juice; 2 teaspoons grated lime zest; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 2 cartons (8 ounces each) Mascarpone cheese; 2/3 cup heavy whipping cream; 1/2 cup confectioners' sugar; 1/3 cup gin; 6 to 8 drops green food coloring; Lime slices

17 ingredients

4 steps

Ingredients

3 large eggs, separated
3/4 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup tonic water
1/4 cup canola oil
2 tablespoons lime juice
2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 cartons (8 ounces each) Mascarpone cheese
2/3 cup heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup gin
6 to 8 drops green food coloring
Lime slices

Directions

1

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add to dry ingredients; beat until well blended.
2

Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
3

Fill paper-lined muffin cups three-fourths full. Bake at 325° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

In a large bowl, beat the cheese, cream, confectioners' sugar, gin and food coloring until stiff peaks form. Pipe over cupcakes. Garnish with lime slices. Refrigerate leftovers.