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Cupcake and Fairy Cake Recipes

Negroni Cupcakes

12 cupcakes
Easy
90 minutes
Why have separate cake and cocktails when you can combine both? Indulge in the luxurious tastes of gin, vermouth & Campari with these fabulous cakes.
Pay homage to the classic Negroni in cupcake form. Bake Campari and vermouth flavoured sponge topped with gin and orange buttercream. Drizzle with Campari and sweet vermouth for extra boozy opulence.
Recipe Ingredients
How to Prepare
For the Sponge
150 g
Margarine (softened)
150 g
Caster Sugar
3
Medium Eggs (beaten)
175 g
Plain Flour
7.5 g
Dr. Oetker Baking Powder (1 1/2 tsp)
30 ml
Campari (2 tbsp)
30 ml
Sweet Vermouth (2 tbsp)
For the Drizzle (optional)
10 ml
Campari (2tsp)
10 ml
Sweet Vermouth (2 tsp)
about 60 ml
Freshly Squeezed Orange Juice (juice of 1 orange)
30 g
Caster Sugar
For the Buttercream
150 g
Unsalted butter (softened)
350 g
Icing Sugar
30 ml
Gin (2 tbsp)
5 ml
Dr. Oetker Valencian Orange Extract (1 tsp)
5 g
Orange Zest (zest of 1 orange)
To Decorate
1
Orange (sliced)

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Dr. Oetker Baking Powder (1 1/2 tsp)
Dr. Oetker Valencian Orange Extract (1 tsp)
Total:
90 minutes
Prep:
30 minutes
1
For the Sponge

First things first, preheat the oven to 180°C/160°C/Gas Mark 4 and line a 12 hole muffin tray with 12 cupcake cases.

2

Pop the margarine and sugar in a large bowl and beat together until light and fluffy. Add the eggs and a spoonful of flour and mix together until smooth and combined.

3

Sieve the flour and Baking Powder on top and gently fold in until just combined. Finally add the Campari and Vermouth and mix through the mixture.

4

Divide the mixture equally between your cupcake cases and bake in the oven for 20-25 minutes until golden and risen. 

5
For the Drizzle (optional)

Whilst your cupcakes are baking for an extra boozy flavour make the drizzle, mix together the campari, vermouth, orange juice and sugar until the sugar has dissolved. Once your cupcakes are baked brush the drizzle over the top and allow to soak into the sponge. 

6
For the Buttercream

Whilst your cupcakes are cooling it’s time to make the boozy buttercream; pop the butter into a large bowl and beat until smooth and glossy – this will help you get a lovely smooth buttercream. Add the icing sugar to the buttercream in a couple of intervals and make sure it is all combined after each addition. Finally add in the gin, Orange Extract and orange zest and beat the buttercream until it is a light and fluffy consistency.

7
To Decorate

Pop your buttercream into a piping bag fitted with an open star nozzle and pipe a swirls of buttercream on top of each cupcake.  

8

To finish pop a slice of orange on top of each cupcake. Ta-dah, your negroni cupcakes are ready to enjoy! 

Tips
Your cupcakes will keep for about 4 days stored at room temperature in an airtight container.
Tips
Why not try topping your cupcakes with a slice of candid orange for a classic cocktail finish.
Tips
Why not try using blood oranges, for the juice, zest and decoration, the colour looks beautiful! 
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Recipe Ingredients

For the Sponge
150 gMargarine (softened)
150 gCaster Sugar
3Medium Eggs (beaten)
175 gPlain Flour
7.5 gDr. Oetker Baking Powder (1 1/2 tsp)
30 mlCampari (2 tbsp)
30 mlSweet Vermouth (2 tbsp)
For the Drizzle (optional)
10 mlCampari (2tsp)
10 mlSweet Vermouth (2 tsp)
about 60 mlFreshly Squeezed Orange Juice (juice of 1 orange)
30 gCaster Sugar
For the Buttercream
150 gUnsalted butter (softened)
350 gIcing Sugar
30 mlGin (2 tbsp)
5 mlDr. Oetker Valencian Orange Extract (1 tsp)
5 gOrange Zest (zest of 1 orange)
To Decorate
1Orange (sliced)

Buy the Products

Picture - Dr. Oetker Baking Powder (1 1/2 tsp)
Picture - Dr. Oetker Valencian Orange Extract (1 tsp)
1

For the Sponge

First things first, preheat the oven to 180°C/160°C/Gas Mark 4 and line a 12 hole muffin tray with 12 cupcake cases.

2

Pop the margarine and sugar in a large bowl and beat together until light and fluffy. Add the eggs and a spoonful of flour and mix together until smooth and combined.

3

Sieve the flour and Baking Powder on top and gently fold in until just combined. Finally add the Campari and Vermouth and mix through the mixture.

4

Divide the mixture equally between your cupcake cases and bake in the oven for 20-25 minutes until golden and risen. 

5

For the Drizzle (optional)

Whilst your cupcakes are baking for an extra boozy flavour make the drizzle, mix together the campari, vermouth, orange juice and sugar until the sugar has dissolved. Once your cupcakes are baked brush the drizzle over the top and allow to soak into the sponge. 

6

For the Buttercream

Whilst your cupcakes are cooling it’s time to make the boozy buttercream; pop the butter into a large bowl and beat until smooth and glossy – this will help you get a lovely smooth buttercream. Add the icing sugar to the buttercream in a couple of intervals and make sure it is all combined after each addition. Finally add in the gin, Orange Extract and orange zest and beat the buttercream until it is a light and fluffy consistency.

7

To Decorate

Pop your buttercream into a piping bag fitted with an open star nozzle and pipe a swirls of buttercream on top of each cupcake.  

8

To finish pop a slice of orange on top of each cupcake. Ta-dah, your negroni cupcakes are ready to enjoy! 

Tips

  • Your cupcakes will keep for about 4 days stored at room temperature in an airtight container.
  • Why not try topping your cupcakes with a slice of candid orange for a classic cocktail finish.
  • Why not try using blood oranges, for the juice, zest and decoration, the colour looks beautiful!