iced and all! as promised, here is the recipe, adapted from gorgeous cakes by annie bell, which is my newest cake cookbook and what i’ve been using lately (i made her chocolate truffle cupcakes the other day for a party, and there weren’t any left for me to take a photo). it’s a book of pretty sweet (haha punnnn) recipes, but all the measurements are half as big as they should be. (done as directed, they all make about six cupcakes. idk what’s up there.) i doubled the recipe that was supposed to make 20, and it made 18 small cakes. (as in, this is the doubled recipe. DON’T double this, unless you want to make 36 cakes, i guess.)  gin and tonic minis cake4 egg whitespinch of salt1/2 teaspoon cream of tartar1/2 cup icing sugar, sifted1/3 cup plain flour, sifted3 tablespoons tonic water icing/toppingsmost of a 250g container of mascarpone1 and a bit tablespoons of gin (i used bombay sapphire, but w/es)2 and a bit tablespoons of golden syrupfew drops of green food colouringmini marshmallowsmini jellied lemon slices (get proper ones if you can…i ended up with binka’s and i had to pick them out of the fruit salad mix and they worked okay.) preheat oven to 150ºc fan forced/170ºc. set out 18 small/mini cupcake cases in a muffin tin (they will defs collapse all over the place if you just use a tray). whisk egg whites in a large bowl with the salt and the cream of tartar until they are risen (this is very non specific; i beat them in an electric mixer with a whisk attachment until they were a bit fluffy and white, with very little clear white in the bottom). now whisk in the sugar, a couple of tablespoons at a time (i did it in three batches), sprinkling it over the egg whites and whisking for about 20 seconds with each addition. (it should now look thicker and form very soft peaks.) fold the sifted flour into the meringue in three goes, and then stir in the tonic water. two-thirds fill the patty pans with the mixture using a teaspoon. bake for 10-15 minutes, (dirty lie) or until lightly golden on the surface and springy to the touch. (they should look a bit like the ones i posted before or a bit lighter? and yeah, poke one, and it should bounce back a little.) for the icing: spoon the mascarpone into a bowl and beat in the gin, and then the syrup, and tint it the palest green with the food colouring. (like really, two drops should kill it. i used an electric mixer for this, but you can fo shizz do it by hand if you so wish, mascarpone is quite malleable.) spread icing on the top of the cakes to your taste using a palette knife or an unserrated butter knife, then stick a toothpick through one of the marshmallows and one of the jellied lemons (half if you’re using the same ones i did) and stick it into the top of the cake, and you’re sound, brah! (it was lucky i photographed them when i did; about ten minutes after there were about 7 left. THANX MUM AND DAD, FOR EATIN’ ALL TEH CAKES.)

iced and all! as promised, here is the recipe, adapted from gorgeous cakes by annie bell, which is my newest cake cookbook and what i’ve been using lately (i made her chocolate truffle cupcakes the other day for a party, and there weren’t any left for me to take a photo). it’s a book of pretty sweet (haha punnnn) recipes, but all the measurements are half as big as they should be. (done as directed, they all make about six cupcakes. idk what’s up there.) i doubled the recipe that was supposed to make 20, and it made 18 small cakes. (as in, this is the doubled recipe. DON’T double this, unless you want to make 36 cakes, i guess.) 

gin and tonic minis

cake
4 egg whites
pinch of salt
1/2 teaspoon cream of tartar
1/2 cup icing sugar, sifted
1/3 cup plain flour, sifted
3 tablespoons tonic water

icing/toppings
most of a 250g container of mascarpone
1 and a bit tablespoons of gin (i used bombay sapphire, but w/es)
2 and a bit tablespoons of golden syrup
few drops of green food colouring
mini marshmallows
mini jellied lemon slices (get proper ones if you can…i ended up with binka’s and i had to pick them out of the fruit salad mix and they worked okay.)

preheat oven to 150ºc fan forced/170ºc. set out 18 small/mini cupcake cases in a muffin tin (they will defs collapse all over the place if you just use a tray). whisk egg whites in a large bowl with the salt and the cream of tartar until they are risen (this is very non specific; i beat them in an electric mixer with a whisk attachment until they were a bit fluffy and white, with very little clear white in the bottom). now whisk in the sugar, a couple of tablespoons at a time (i did it in three batches), sprinkling it over the egg whites and whisking for about 20 seconds with each addition. (it should now look thicker and form very soft peaks.) fold the sifted flour into the meringue in three goes, and then stir in the tonic water. two-thirds fill the patty pans with the mixture using a teaspoon. bake for 10-15 minutes, (dirty lie) or until lightly golden on the surface and springy to the touch. (they should look a bit like the ones i posted before or a bit lighter? and yeah, poke one, and it should bounce back a little.)

for the icing: spoon the mascarpone into a bowl and beat in the gin, and then the syrup, and tint it the palest green with the food colouring. (like really, two drops should kill it. i used an electric mixer for this, but you can fo shizz do it by hand if you so wish, mascarpone is quite malleable.) spread icing on the top of the cakes to your taste using a palette knife or an unserrated butter knife, then stick a toothpick through one of the marshmallows and one of the jellied lemons (half if you’re using the same ones i did) and stick it into the top of the cake, and you’re sound, brah!

(it was lucky i photographed them when i did; about ten minutes after there were about 7 left. THANX MUM AND DAD, FOR EATIN’ ALL TEH CAKES.)