The French 75 Cupcake

Gin & Lemon Cake, Lemon Curd Filling, and Champagne Cream Cheese Frosting
Recipe adapted from Brown Eyed Baker's Lemon-Limoncello Cupcake recipe 

I was recently hanging out at my boyfriend’s apartment and I noticed that he and his roommates had some memorabilia left over from a 1920s party that they had thrown.  They still had a prohibition sign hanging next to their kitchen table and a poster of people lining up to buy liquor as soon as the 21st amendment had passed.  This got me thinking about the roaring 20s, flapper dresses, Paris, and the simplicity of cocktails such as Bee's Knees and the French 75.

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Ever since my sister introduced me to French 75s, they have been a favorite of mine. Gin, lemon juice, and simple syrup mixed together and topped with champagne — classy and delicious! The drink was first created in 1915 in New York by Harry MacElhone and it had such a kick to it that it was named after the French 75mm field gun.  I decided that this would be the perfect inaugural cocktail turned cupcake for my blog.  So here it is… The French 75 cupcake!  

[INGREDIENTS]

Gin & Lemon Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons (½ stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large free-range eggs
2 tablespoons dry Gin (I used Bombay Sapphire)
½ cup buttermilk
¼ cup lemon juice
Zest of 1 lemon

Lemon Curd
Zest of 2 lemons
½ cup lemon juice
¼ cup of granulated sugar
1 free-range egg + 1 free-range egg yolk

Champagne Cream Cheese Frosting
4 tablespoons (½ stick) unsalted butter, room temperature
4 ounces cream cheese
2 tablespoons Champagne or sparkling wine (I used Presto Prosecco Brut)
2 cups powdered sugar, sifted

Optional: Raspberries or lemon twists for decoration
* I use organic ingredients as often as possible


[DIRECTIONS]

Gin & Lemon Cupcakes

1. Preheat oven to 350 degrees F
   
2. Line a muffin pan with cupcake liners
   
3.  In a medium bowl whisk together flour, baking powder, and salt
   
4.  In the bowl of an electric mixer, use the paddle attachment to beat butter, cream cheese, and sugar on medium speed until creamy (approx. 2-3 minutes)
   
5. Add eggs one at a time to the butter mixture, beating well after each egg
   
6. Add the Gin to the butter/egg mixture and beat for 1 minute
   
7.  Set the mixer to low and alternate adding the flour mixture and the buttermilk.  Begin and end with the flour
   
8. Add lemon juice and zest and mix to just combine
   
9. Divide batter between cupcake tins, filling about 2/3 full
   
10. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean
    
11. Cool completely

Lemon Curd

1.  In a medium saucepan, stir together lemon zest, lemon juice, and sugar
   
2.  Bring mixture to a simmer over medium heat
   
3. In a separate small bowl whisk together the egg and egg yolk
   
4. Whisk the lemon mixture into the eggs to temper them
   
5. Pour mixture back into the saucepan and set over medium heat, whisking constantly until it thickens (approx. 5 minutes)
   
6. Remove from heat and cool completely
   

Champagne Cream Cheese Frosting

1. In the bowl of an electric mixer, beat butter and cream cheese on medium until creamy (approx. 2-3 minutes)
   
2. Add the champagne and beat for a minute longer
   
3. Gradually add the powdered sugar and beat until smooth
   

Put it all together

1.  After the cupcakes have cooled, use a cupcake corer or the back of a pastry tip to remove the center of each cupcake
   
2.  Using a pastry bag, fill each hole with the lemon curd
   
3.  Using a pastry bag, pipe the cream cheese frosting
   
4. Top each cupcake with a raspberry or lemon twist

Dedicated to my amazing sister, Natalie, for her encouragement and always being a willing taste tester, and to the fantastic Stuart for the inspiration and for helping me get this whole thing up and running.