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Cupcakes for Adults – Strawberry Gin Cupcakes

Pink Gin 75 cocktail in coupe glass paired with strawberry and lemon cupcake topped with pink frosting. and Strawberry Gin Drizzle

Pink Gin 75 & Strawberry Lemon Cupcakes

A Grown-Up Pairing Worth Celebrating

Some pairings whisper. This one sparkles.

Conrad Pink Gin 75 — bright with fresh grapefruit and lifted by fine bubbles — was made for moments that deserve a little theatre. But when paired with Strawberry & Lemon Cupcakes infused with Pink Gin drizzle, something beautiful happens.

The natural strawberry notes in our Pink Gin mirror the real fruit in the cupcakes. Because our strawberries are soaked, hand-squeezed, and patiently infused, the berry character is authentic — soft, fragrant, and elegant rather than sweet and artificial.

Then the citrus steps in.

The lemon zest in the sponge echoes the grapefruit in the Pink Gin 75, creating a clean line through the richness of buttercream. Carbonation from the sparkling wine refreshes the palate, cutting through sweetness and preventing the pairing from becoming heavy.

It’s balance at work:

  • Berry meets berry

  • Citrus meets citrus

  • Sparkle lifts cream

What could be simply “cupcakes and a cocktail” becomes structured, intentional, and undeniably adult.

Serve the cupcakes slightly chilled. Serve the Pink Gin 75 cold and crisp. Let the effervescence awaken the strawberry and brighten the lemon.

Dessert, redefined.

Because when the gin is crafted properly, even cake rises to the occasion.

Ingredients

THE CUPCAKES:

  • 125g of softened butter
  • 125g of caster sugar
  • 2 medium eggs
  • 100g of self-raising flour
  • 2 tbsp of milk
  • 2 lemons

 

ICING:

  • 175g butter
  • 350g icing sugar, sifted
  • 1 tbsp pink gin (or to taste)
  • A few drops of pink food colouring or strawberry liqueur

 

STRAWBERRY GIN DRIZZLE:

    • 1 punnet of strawberries
    • 3 tbsp caster sugar
    • 2 tbsp Conrad pink gin

Method

  • Heat the oven to 180 degrees.
  • Beat together the butter and the sugar until light and fluffy.Add the eggs, flour, milk, the zest of the two lemons and a squeeze of lemon juice, then mix until smooth.
  • Spoon your mixture into cake cases and bake for 10-15 mins.
  • While the cakes are cooking, make your butter icing by mixing all the ingredients until smooth.
  • Also make the drizzle by put strawberries, sugar and gin in a small pan and add just enough water to cover all the fruit.
  • Simmer over a low heat, stirring gently with a wooden spoon, until all the fruit has broken down, the sugar has dissolved, the alcohol burnt off, and you’re left with a delicious thick and sticky syrup.
  • Strain and set aside to cool.


Final Step

  • Wait until the cakes have completely cooled before decorating them with the icing.
  • Pipe it from a bag or use the back of a flat knife to spread the icing over the cupcakes.
  • finish with the Strawberry drizzle
  • to add drama add chocolate heart
  • Serve with a Pink Gin 75.

 

Serve It With: Pink Gin 75

Ingredients

50ml Conrad Pink Gin

1 tbsp freshly squeezed pink grapefruit juice

1 tsp sugar syrup (optional)

ice

Champagne or Prosecco or Sparkling Wine, to top up

edible flower petals to garnish (optional)

Method

Add Gin, juice and syrup into cocktail shaker with ice and shake well.

Strain into a champagne flute or coupe glass, then top up with bubbles.

Garnish with edible flower petals.

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