Have you heard of the Aviation? It’s a gin and lemon cocktail, flavoured with maraschino cherry liqueur. I came across them at Chow on Courtenay Place, Wellington, NZ, and I’m a bit of a fan.
Aviation Cupcakes
When I made cocktail cupcakes last year, I thought that the Aviation might translate well into a cupcake. Gin and Lemon cake is already well-known, so it was just a case of layering up the flavours. A sour cream lemon cake, with gin and lemon syrup, with a marshmallows cloud of “Aviation” frosting. A maraschino cherry on top makes for a great looking cupcake.
Aviation Cupcakes
I should say – if the almondy notes of cherry are not for you, then you probably won’t be wanting to invest in Maraschino liqueur. If that’s the case, just substitute more gin into the frosting!
Aviation Cupcakes
A word about lemon oil – it’s a wonderful thing to have in your cupboard! You can use a drop or two in place of lemon zest and it has exactly the same flavour – such an improvement on horrible lemon essence! I use a brand called Boyajian – they make orange and lime oils as well, and lovely real almond essence.
Aviation Cupcakes
Aviation Cupcakes
makes 12
Gin and Lemon Syrup Cupcakes
ingredients – cupcakes
125g unsalted butter
3/4 cup sugar
zest of one lemon, or a few drops of lemon oil
3 eggs
1/3 cup sour cream
2 tbsp gin
1 cup flour
1 tsp baking powder
ingredients – syrup
1/2 cup caster sugar
1/2 cup water
zest of 1/2 lemon or 2 drops of lemon oil
1/4 cup gin
mixing
Line a 12 hole muffin pan with cupcake cases, spray with non stick spray.
Beat the butter and sugar with lemon zest until creamy. Beat in eggs, one at a time. Beat in the sour cream, gin, sifted flour and baking powder. Spoon into the cupcake cases, and bake for 2o-25 minutes at 160 degrees Celsius.
Gin and Lemon Syrup Cupcakes
While the cupcakes are baking, make the syrup. Combine all the ingredients in a small saucepan and bring to the boil, swirling occasionally to help the sugar dissolve. Boil for exactly one minute, and remove from the heat. Set aside.
While the cupcakes are still hot out of the oven, prick very well with a skewer and brush all of the hot syrup over the cupcakes using a pastry brush. Let the cupcakes cool completely.
Gin and Lemon Syrup Cupcakes
When the cupcakes are cold, load the frosting into a piping bag fitted with a 10cm round nozzle and pipe a big mound of frosting onto each cupcake. Top with a cherry and a sprinkle of shaved lemon zest.
Aviation Frosting
ingredients
2/3 cup caster sugar
1/4 cup liquid glucose
4 tsp gin
2 tsp lemon juice
1 tsp maraschino liqueur
1/3 cup egg whites (2)
2 tsp gin, extra
1/2 tsp salt
12 maraschino cherries, well-drained and dried on a paper towel, to decorate
shaved lemon zest, to decorate
mixing
Bring sugar, gin, lemon juice, maraschino and liquid glucose to a boil in a medium saucepan. Swirl to combine, but do not stir after the mixture boils. Boil mixture until it reaches 116 degrees C.
While mixture is boiling, beat the egg whites until firm peaks form.
Once the sugar syrup has reached the correct temperature, pour in a thin stream into the egg whites, beating all the time. Beat until the frosting is cool and holds its shape, then beat in the extra gin and salt. The mixture will be quite stiff and marshmallow like.
Making the Aviation Frosting
So when it’s nearly cocktail hour on a Sunday afternoon – now you know how to kick it off! Cheers!
Aviation Cupcakes
Enjoy!xxx
This looks like a fun recipe that I’ll make this week. I’m curious, if adding a bit of creme de violette to the recipe to add flavor and a hint of blue, how would you recommend doing that?
Advice is greatly appreciated.
Hi I would add the blue colour to the mixture by dipping the very tip a skewer into the colouring and then swiping that into the frosting, then blend. Continue until you have as much colour as desired (this prevents making everything BLUE!). As for the crème de violette, try a teaspoon or so. Have fun and sorry for the late reply!!!