Cocktail Cakes

Gin and Tonic Cupcake Kit

Sold Out £20.00

• Description
• How to make your Gin & Tonic Cupcakes
• Ingredients & Nutritional Information

• Product Description

  *** Great Taste Award Winner for 2018 ***

  Don't just drink G&T - now you can eat it in cupcake form! The ultimate botanical bake for gin and cake lovers - get the real baking-from-scratch experience with everything you need to make 12 gin and tonic cupcakes at home. Our Gin & Tonic Cupcake recipe has been exclusively approved by Michel Roux OBE.

  The sponge for these Gin & Tonic Cupcakes is slightly flavoured with tonic water and then drizzled with gin to give it a delicious but not overpowering flavour. The gin flavoured buttercream and a wedge of lime finish these cupcakes off perfectly. 

  Wow, your friends and family with our brand new Gin and Tonic cupcake baking kit. We include all the dry ingredients, gin, tonic, easy to follow recipe card and even the bright green cupcake cases, testing skewer, piping bag and metal nozzle. Just add fresh limes, butter and eggs.

  These gin and tonic cupcakes make the perfect gift for Gin & Tonic lovers, G&T fanatics, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, Bombay Sapphire gin miniature (50ml), Fever Tree tonic water (200ml), 12 x green cupcake cases, butter measure and recipe card. 

• How to make your Gin & Tonic Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Gin & Tonic Cupcakes! 

  • Preheat your oven and line your tray with the cases
  • Place the contents of Bag 1 into a bowl with your fresh eggs and butter. Whisk together until well combined. Add in the measure of tonic water and stir until you have a smooth batter
  • Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. When cooked, cool for 10 minutes before piercing the tops gently to create small holes. Drizzle half of the gin over and then leave to cool
  • For the icing, mix the butter with Bag 2 until pale and creamy. Add the remaining gin and mix to combine. Using the piping bag provided, pipe a swirl on top of the cakes before finishing with lime zest and a lime wedge

  There you have it - perfect Gin & Tonic Cupcakes!

• Ingredients and Nutritional Information

  Ingredients (allergens in bold): Icing sugar (sugar, anti-caking agent: corn flour), self-raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin), caster sugar, tonic water (carbonated water, sugar, citric acid, flavourings including quinine, sweetener (sodium saccharin), gin (ABV 40%), plain white flour (wheat flour, statutory nutrients: calcium carbonate, iron, niacin, thiamine), baking powder (wheat flour (wheat flour, calcium carbonate), iron, niacin, thiamine), natural vanilla flavouring, raising agents (sodium acid pyrophosphate, sodium bicarbonate).

  Nutritional Information (per 100g as sold): Energy 1330kJ / 313kcal, Fat 0.24g (of which saturates 0g), Carbohydrates 75.8g (of which sugars 63.5g), Protein 1.7g, Salt 0.01g

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Strawberry and Prosecco Cake Kit

£20.00

• Description
• How to make your Strawberry & Prosecco Cake
• Ingredients & Nutritional Information

• Product Description

  The perfect bubbly bake for Prosecco and cake lovers, this baking kit creates a show-stopping naked layer prosecco cake with a delicious strawberry centre! It’s still baking from scratch but with much less fuss and mess thanks to our exclusive baking kits. We give you all the dry ingredients perfectly weighed out, plus a few handy extras to help you along. Our four-layer prosecco cake recipe has been exclusively approved by Michel Roux OBE.

  The prosecco cake is made up of four layers of sweet vanilla sponge, drizzled with a prosecco syrup, a delicious fresh strawberry centre and topped with a prosecco flavoured buttercream and white chocolate curls scattered over.

  This Strawberry & Prosecco Cake kit contains all the dry ingredients you need to make your Prosecco Cake, plus a prosecco miniature, baking paper, testing skewer and even the tins to bake your sponges in. Just add strawberries, butter, eggs and a splash of milk.

  The Strawberry & Prosecco cake kit is perfect for all special occasions, including birthday cakes, anniversaries and hen parties, or even as a DIY wedding cake or wedding favours.

  What's in the Box?

  The kit contains: Prosecco Cake Mix, Icing Mix, Belgian White Chocolate Curls, Prosecco (200ml), 4 x single use baking tins, 4 x baking paper circles, butter measure and recipe card.

• How to make your Strawberry & Prosecco Cake

  Our Strawberry & Prosecco Cake is as easy to make as it is to eat!

  • First, preheat your oven and line the 4 cake tins with the baking paper provided.
  • In a large bowl, beat soft butter with the contents of Bag 1. Whisk in the eggs one at a time until well combined. Add in the milk and scrape down the sides to ensure it's all mixed in.
  • Divide the mixture equally between the 4 tins and use a spatula to smooth the tops down. Bake for 15-20 minutes. Once baked, place the tins on a wire rack to cool for 10 minutes before removing the cakes from the tins and transferring to the wire rack.
  • Meanwhile, make the prosecco syrup. Gently heat the prosecco and the contents of Bag 2 in a pan. Stir and wait for the sugar to dissolve before turning up the heat and bubbling for 3 minutes. Leave to cool. Drizzle 2 tablespoons of the syrup onto each sponge.
  • For the icing, beat butter until light and creamy. Beat in the contents of Bag 3 in 4 stages until it starts to combine. At this point, add about 3 tablespoons of the Prosecco syrup and beat for around 2 mins until smooth and creamy.
  • When ready to assemble the cake, set aside 4 of the prettiest strawberries you have. Thinly slice the remaining strawberries. Place your first sponge on the provided cake board, then spread on a layer of icing. Layer on 1/3 of the sliced strawberries and then add the next layer of sponge. Repeat this process twice more, finishing with the final cake layer.
  • Cover the top and thinly spread the rest of the icing around the sides, scraping your spatula or knife close to the edge of the cake to create the 'naked' effect. Chill for 30 minutes. To decorate, add the strawberries on to the centre of the cake and scatter over the white chocolate sprinkles in Bag 4.

• Ingredients and Nutritional Information

  Ingredients (allergens in bold): Icing sugar, (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin), caster sugar, prosecco (contains sulphites, ABV 11.5%), white chocolate curls (sugar, full cream milk powder, cocoa butter, natural vanilla flavouring, emulsifier: soya lecithin), baking powder (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate), natural vanilla flavouring.

  Nutritional Information (per 100g as sold): Energy 1398kJ / 329kcal, Fat 1.01g (of which saturates 0.4g), Carbohydrates 77.3g (of which sugars 60.8g), Protein 2.4g, Salt 0.02g

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Espresso Martini Cupcake Kit

£10.00

• Description
• How to make your Espresso Martini Cupcakes
• Ingredients & Nutritional Information

• Product Description

  Wow, your friends and family with our brand new Espresso Martini cupcake baking kit. We include all the dry ingredients, cupcake cases, easy to follow recipe card, piping bag and decorations. Just add milk, eggs, butter and Vodka.

  These Espresso Martini cupcakes make the perfect gift for cocktail lovers, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, decorations, cupcake cases, piping bag and straws.

• How to make your Espresso Martini Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Espresso Martini Cupcakes!

  1. Preheat the oven to 160ºC fan & line the cupcake tray with the cases.
  2. Put Bag 1 into a bowl, add both the eggs and 175g of butter. Beat the mixture until well combined. Put Bag 2 in a small bowl with 1 tbsp (15ml) of vodka and mix together. Add the coffee mixture to the cake batter with 2 tbsp of milk, then mix until light & fluffy.
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins. Test the cakes with a skewer, if it comes out clean, the cakes are done. Using the same skewer pierce all the cupcakes several times.
  4. Pour 2 tbsp (30ml) vodka into a small bowl and brush or drizzle over the cakes. Leave in the tin to cool completely.
  5. For the icing, mix 150g butter, Bag 3 and 15ml vodka together until pale & smooth. If your icing is stiff you may need to add 1 tbsp of milk. Fill the provided piping bag with the icing, and snip around 2-3cm off the end. Pipe a generous swirl onto each cupcake. Decorate with Bag 4, and a quarter of one of the straws

There you have it - perfect Espresso Martini Cupcakes!

• Ingredients and Nutritional Information

  Ingredients: Icing sugar: (sugar (97%), maize starch), caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), cocoa, dark choc curls; (sugar 49.5%; cocoa mass 43.0%; cocoa butter 7.0%; emulsifier: soya lecithin; natural vanilla flavouring), coffee powder (soluble coffee with finely ground roasted coffee (5%)), baking powder (raising agents (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), wheat flour (calcium, niacin, iron, thiamin)).

  Nutritional Information (per 100g as sold): Energy 1592kJ / 375kcal, Fat 1.4g (of which saturates 0.6g), Carbohydrates 86g (of which sugars 69g), Protein 3.2g, Salt 0.35g

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Strawberry Daiquiri Cupcake Kit

£10.00

• Description
• How to make your Strawberry Daiquiri Cupcakes
• Ingredients & Nutritional Information

• Product Description

  Wow, your friends and family with our brand new Strawberry Daiquiri cupcake baking kit. We include all the dry ingredients, cupcake cases, easy to follow recipe card, piping bag and decorations. Just add milk, eggs, butter, fresh strawberries and Rum.

  These Strawberry Daiquiri cupcakes make the perfect gift for cocktail lovers, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, decorations, cupcake cases, piping bag and straws.

• How to make your Strawberry Daiquiri Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Strawberry Daiquiri Cupcakes!

  1. Preheat the oven to 160ºC fan. Line the cupcake tray with the cases. 
  2. Put the Bag 1 into a bowl, add both eggs and 175g of butter. Beat the mixture until well combined. Add 3 tbsp milk and mix until light and fluffy.
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins.
  4. While the cupcakes are baking, make the strawberry compote. Chop the strawberries roughly. Add chopped strawberries to a pan with 1 tbsp of water and Bag 2. Simmer over medium heat for 15 minutes. Remove the jam from the pan and pour into a bowl, cool for 2 minutes then mix in 3 tbsp of white rum. 
  5. Test the cakes with a skewer. Put the muffin tray on a wire rack to cool completely. When the cakes are completely cool, cut out an upturned cone from the centre of each cake to the diameter of a 5 pence piece and fill with the strawberry compote, leaving 2 tbsp of compote aside for the icing.
  6. For the icing, mix 150g butter and Bag 3 together until pale and smooth. Mix in 2 tbsp of reserved compote and 2 tsp of white rum. Fill the provided piping bag with the icing and snip around 2-3cm off the end. Pipe a generous swirl onto each cupcake. Decorate with white chocolate curls and a quarter of one of the straws.
     

  There you have it - perfect Strawberry Daiquiri Cupcakes!

• Ingredients and Nutritional Information

  Ingredients (allergens in bold): Icing sugar: (sugar (97%), maize starch), caster sugar, self-raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), granulated sugar, plain white flour: (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), white choc curls; (sugar, whole milk powder, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring), baking powder (raising agents (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), wheat flour (calcium, niacin, iron, thiamin)), natural vanilla flavour: (natural flavouring substances, carriers: maltodextrin, propylene glycol; anti-caking agent).

  Nutritional Information (per 100g as sold): Energy 1614kJ / 380kcal, Fat 1.0g (of which saturates 0.4g), Carbohydrates 90g (of which sugars 71g), Protein 2.7g, Salt 0.34g

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Mojito Cupcake Kit

£10.00

• Description
• How to make your Mojito Cupcakes
• Ingredients & Nutritional Information

• Product Description

  Wow, your friends and family with our brand new Mojito cupcake baking kit. We include all the dry ingredients, cupcake cases, easy to follow recipe card, piping bag and decorations. Just add milk, eggs, butter, fresh limes and Rum.

  These Mojito cupcakes make the perfect gift for cocktail lovers, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, decorations, cupcake cases, piping bag and straws.

• How to make your Mojito Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Mojito Cupcakes!

• Put Bag 1 into a bowl, add both eggs and 175g of butter. Beat the mixture until well combined. Add the zest of 2 limes and the juice of 1 zested lime (roughly 2 tbsp juice) and mix until light and fluffy.
• Divide the mixture evenly between the cupcake cases and bake for 20-25 mins. Test the cakes with a skewer, if it comes out clean, the cakes are done. Using the same skewer pierce all the cupcakes several times.
• Pour 3 tbsp (45ml) of white rum into a small bowl, add Bag 2 and the juice of the second zested lime. Mix together to make a syrup, reserve around 2 tbsp for the icing. Brush or drizzle the rest of the syrup over the cupcakes. Leave in the tin to cool completely.
• For the icing, mix 150g butter and Bag 3 together until pale and smooth. Add the remaining syrup to the icing and mix to combine. You may wish to add another 1-2 tsp of rum to the buttercream mixture. Fill the provided piping bag with the icing, and snip around 2-3cm off the end. Pipe a generous swirl onto each cupcake. Decorate with Bag 4, and a quarter of one of the straws.

There you have it - perfect Mojito Cupcakes!

• Ingredients and Nutritional Information

  Ingredients: Icing sugar: (sugar (97%), maize starch), caster sugar, self-raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), granulated sugar, plain white flour: (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), green sprinkles (sugar, maize starch, concentrates (safflower, spirulina, lemon, apple), coconut oil, glazing agent (beeswax)), baking powder (raising agents (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), wheat flour (calcium, niacin, iron, thiamin)), natural vanilla flavour: (natural flavouring substances, carriers: maltodextrin, propylene glycol; anti-caking agent).

  Nutritional Information (per 100g as sold): Energy 1551kJ / 365kcal, Fat 0.3g (of which saturates 0.0g), Carbohydrates 88g (of which sugars 72g), Protein 2.2g, Salt 0.34g

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Lemon Margarita Cupcake Kit

£10.00

• Description
• How to make your Lemon Margarita Cupcakes
• Ingredients & Nutritional Information

• Product Description

  Wow, your friends and family with our brand new Lemon Margarita cupcake baking kit. We include all the dry ingredients, cupcake cases, easy to follow recipe card, piping bag and decorations. Just add milk, eggs, butter and Vodka.

  These Lemon Margarita cupcakes make the perfect gift for cocktail lovers, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, decorations, cupcake cases, piping bag and straws.

• How to make your Lemon Margarita Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Lemon Margarita Cupcakes!

  1. Preheat the oven to 160ºC fan & line the cupcake tray with the cases.
  2. Put Bag 1 into a bowl, add both eggs & 175g of butter. Beat the mixture until well combined. Add the zest of 1 lemon and 3 tbsp lemon juice, then mix until light and fluffy.
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins. Test the cakes with a skewer, if it comes out clean, the cakes are done. Using the same skewer pierce all the cupcakes several times.
  4. Pour 3 tbsp (45ml) of tequila into a small bowl, add Bag 2 and the juice of ½ the remaining lemon. Mix together to make a syrup, reserve around 2 tbsp for the icing. Brush or drizzle the rest of the syrup over the cupcakes. Leave in the tin to cool completely.
  5. For the icing, mix 150g butter and Bag 3 together until pale and smooth. Add the remaining syrup to the icing and mix to combine. You may wish to add another 1-2 tsp of tequila to the buttercream mixture. Fill the provided piping bag with the icing, and snip around 2-3cm off the end. Pipe a generous swirl onto each cupcake. Decorate with Bag 4 and a quarter of one of the straws.

  There you have it - perfect Lemon Margarita Cupcakes!

• Ingredients and Nutritional Information

  Ingredients: Icing sugar: (sugar (97%), maize starch), caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), granulated sugar, plain white flour: (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), yellow sprinkles (sugar, maize starch, colour (lutein), coconut oil, glazing agent (beeswax)), baking powder (raising agents (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), wheat flour (calcium, niacin, iron, thiamin)), natural vanilla flavour: (natural flavouring substances, carriers: maltodextrin, propylene glycol; anti-caking agent).

  Nutritional Information (per 100g as sold): Energy 1531kJ / 360kcal, Fat 0.4g (of which saturates 0.0g), Carbohydrates 86g (of which sugars 68g), Protein 2.6g, Salt 0.34g

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