Supermarket deals and recipes to celebrate National Cupcake AND World Gin Day this Saturday

LOVERS of cupcakes and gin are in for a double treat this weekend. 

It is National Cupcake Day AND World Gin Day on Saturday. 

Have some cupcakes for the kids and Gin for the grown-ups this Saturday

So why not raise a glass of your favourite tipple while also enjoying a cakey treat.

We have some tasty deals for you.

Or make your own sweet treats with the help of the recipes below from Morrisons.com. 

Cakes for kids

• SPRINKLE some magic with Asda’s fairy cupcakes, £4.50 for nine.

• Let the kids add their own decorations to 12 Morrisons plain fairy cakes, £1.15.

• Bring on the fizz with Co-op sherbet cupcakes, nine-pack, £2, topped with lemon, apple and raspberry flavoured frosting.

• Surprise, surprise! Save £1 on Sainsbury’s 12 Hidden Centre cupcakes, now £5.50.

• For a little treat, save 50p on Tesco Finest nine mini cupcakes, down to £2.

For grown-ups

• TUCK into the Co-op’s new Neapolitan cupcakes, £2 for a pack of nine.

• Float away with Morrisons six butterfly buns, £1.15.

• Save 25p on a pack of two Genius gluten-free lemon or chocolate cupcakes, £2 at Sainsbury’s.

• Tuck into Tesco Red Velvet cupcakes, £1.25 for two.

• Celebrate World Gin Day in a cupcake with Tesco’s two rhubarb-and-gin cupcakes,  £1.75.

The Gin crowd

• RAISE a glass to World Gin Day on Saturday with these great buys.

• Save £5 on Whitley Neill Gin, 70cl, at Morrisons, down from £25 to £20.

• Didsbury Gin (didsburygin.com) is offering customers 15 per cent off when you use the code WORLDGINDAY, with prices starting from £14.95.

• Save £6 on Masons Dry Yorkshire Gin, 70cl, at Morrisons, now £28.

• Enjoy £6 off a litre bottle of Bombay Sapphire at Sainsbury’s,  now £22.

• Save £1 on Haysmith’s Seville Orange & Lime Gin, 70cl, at Aldi, now £14.99.

• Sainsbury’s has £4 off a bottle of Hendrick’s Gin, 70cl, £25.

Get a little help

• YOU can keep hassle to a minimum with these cook-your-own cupcake kits. 

• Morrisons Free-From Vanilla cupcake kit, 350g, is a very tasty treat at £3.

• Whizz up Tesco’s vanilla or chocolate cupcake kit, £1.70.

• Little tikes will love Asda’s Cheeky Monkey cupcake kit and Mermaid cupcake kit, £1.75 each.

Eton Mess cupcakes

Makes 12

Preparation time: 15 mins

Cooking time: 20 mins

YOU NEED:

• 175g butter, softened

• 175g caster sugar

• 3 eggs, beaten

• 1 tsp vanilla extract

• 175g self-raising flour

• 50g ground almonds

• 4 tbsp strawberry jam.

For the topping:

• 180g butter, softened

• 375g icing sugar, sifted

• 6 fresh strawberries, halved

• 50ml strawberry syrup

• 4 meringue nests, crushed

METHOD: Heat the oven to 190C/170C/Gas5. Line a 12-hole muffin tray with cake cases. Beat together the butter and sugar until light and fluffy, then add the eggs and vanilla extract. Mix well then fold in the flour and ground almonds evenly.

Half-fill each muffin case with the mixture then dollop a spoonful of jam in the centre of each and top with the remaining mixture.

Bake for 20 minutes until springy to the touch. Allow to cool on a wire rack. To decorate, beat the butter in a mixing bowl then gradually add the icing sugar, beating well after each addition so you have a light buttercream.

Pipe the buttercream on top of each cooled cupcake then decorate with a slice of strawberry, a drizzle of strawberry syrup and a sprinkling of crushed meringue.

Lemon meringue cupcakes

Makes 12

Preparation time: 10 mins

Cooking time: 20 mins

YOU NEED:

• 150g plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 150g caster sugar

• 150g butter or spread, softened

• 2 unwaxed lemons, juice and zest only

• 2 eggs, beaten

• 6 tsp lemon curd for the icing

• 2 egg whites

• 100g caster sugar

• Sugar sprinkles of your choice.

METHOD: Preheat the oven to 180C/ 350F/Gas 4. Place 12 cupcake cases in a muffin tray.

Sift together the flour, baking powder and bicarbonate of soda. In another bowl, beat together the sugar and butter or spread until smooth and creamy. Stir in the lemon juice and zest then add the eggs along with 1 tbsp of the flour mix.

Add half of the flour mix, stirring gently but firmly – don’t beat it. Add the remaining flour, mix and repeat. Spoon the cupcake mixture equally into the  paper cases and bake for 18-20 minutes until just golden and the cakes spring back when touched gently.

Leave the cupcakes in the tray for a further ten minutes before removing from the tray to cool on a wire rack. Leave the oven on.

Use a sharp knife to cut a cone shape out of the top of each cake.

Don’t cut through to the bottom. Add a ½tsp of lemon curd inside each cake then replace the sponge you have just cut out and place the filled cupcake back in the muffin tray.

Whisk the egg whites for about two minutes, building up the speed, until it looks light and fluffy. 

Slowly add the sugar. Use the meringue mix to ice the cupcakes.

Return the cupcakes to the oven for ten minutes to cook the meringue. 

Remove from the oven and add your sprinkles.

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