Orange & Rosemary Gimlet Cupcakes

Made using the 12 Wilton Martini Toppers

Ingredients

  • 3 medium navel oranges
  • 380g sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 120ml sour cream
  • 120ml + 2 tablespoons gin (divided)
  • 90g & 170g butter, softened (divided)
  • 260g + 150g granulated sugar (divided)
  • 24 2-3 inch sprigs fresh rosemary
  • 1 teaspoon fresh rosemary, finely chopped (divided)
  • 150g solid vegetable shortening
  • 2 teaspoons reserved orange zest
  • 750g sifted Confectioners’ Sugar
  • 60ml + 3 tablespoons reserved fresh orange juice (divided)
  • 1/4 teaspoon orange extract
  • 60ml water
  • 3 eggs

Instructions

  1. Preheat oven to 180ºC. Prepare muffin pans with cupcake cases.
  2. Zest oranges, measuring 2 teaspoons for cake batter and reserving 2 teaspoons for icing. Juice oranges, reserving 60ml for cake batter, 3 tablespoons for icing and 60ml cup for infusion. Strain pulp out of juice for infusion.
  3. In large bowl, combine flour, baking powder, baking soda and salt.
  4. In small bowl, stir together sour cream, 60ml gin and 60ml cup orange juice.
  5. In second large bowl, beat 90g of butter, 260g sugar, 1/2 teaspoon minced rosemary and 2 teaspoons orange zest with electric mixer until light and fluffy. Add eggs, one at a time mix well. Add flour mixture alternately with sour cream mixture, beating until just combined. Divide batter evenly between cupcake cases, filling about 2/3 full.
  6. Bake 16-18 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan cool completely on grid.
  7. For icing, beat shortening, 170g of butter, reserved 2 teaspoons orange zest and 1/2 teaspoon rosemary in large bowl with electric mixer until smooth. Gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of bowl often. Gradually add 2 tablespoons gin, reserved 3 tablespoons orange juice and orange extract beat at medium speed until light and fluffy. Pipe or spread icing onto cupcakes. Sprinkle cupcakes with coarse salt.
  8. For sugared rosemary garnish, dip rosemary sprigs in water, shaking off excess. Then, dip rosemary sprigs in 150g sugar, turning to coat, and lightly shaking off excess. Set aside on parchment paper to dry, 10-15 minutes.
  9. For infused cupcakes, cut a small opening in the tip of Shot Top infuser. In small bowl, stir together strained reserved 60ml orange juice and 60ml gin. Place cut opening in mixture and squeeze top to fill. Insert into iced cupcake. When ready to eat, squeeze top of Shot Top infuser again to infuse cake with gin mixture.