No one is gonna put cupcakes in the corner this summer. Now you can satisfy your sweet tooth and relax into a hazy summer afternoon of cocktails and cupcakes. You no longer need to restrict your canapé selection to savouries – bring out the icing sugar and make a girly afternoon of indulgence.

Pimms o’clock

My personal favourite for home-made cocktails is Pimms. Yes, yes, we all know the recipe is a ‘secret’ – but not anymore! This tastes just like the real thing (after a glass or three) and always gets people giggling. According to GastroShark the secret is high-quality spirits and a few select fresh ingredients – don’t forget the cucumber!

Mix the base in a large jug. Add a slice of fresh orange, lemon and cucumber per person, and a whole sprig each of mint. If you have time, leave to stand for half an hour to let the flavours infuse and then when ready, pour into individual glasses and top up with thoroughly chilled lemonade or, if you prefer a spicier note, use ginger ale. Avoid 7-Up, cloudy lemonade or other saccharin-loaded budget varieties.

Pimm’s would go perfectly with these Lime and Cucumber cupcakes, or you could make a classic English Victoria sponge cupcake for the authentic colonial feel. Just use this Victoria Sponge recipe, divide the mixture into cupcakes rather than tins, and reduce the cooking time!

Bubbles and Wings

If you want to add some fizz to your soirée – try this classic champagne cocktail, with the lightest of cupcakes – the fairy cake.

Quantities for one drink:

Blending Instructions:

Place the sugar cube in the bottom of a Champagne flute.
Use the dashes of Angostura bitters to saturate the sugar cube.
Add the brandy.
Fill with Champagne. To enjoy the spectacle of bubbles, only do this the moment before serving
Garnish with the orange slice and cherry.

Dark and Mysterious

White Russian is the perfect after dinner cocktail – which means it goes even better with dessert! Try this White Russian with Nigella’s dark chocolate cherry cupcakes.

Quantities for one drink:

Blending Instructions:

Mix the vodka and coffee liqueur and strain into an ice filled rocks glass, then using the back of a spoon, layer 1 measure of cream on top.

Cupcake Cocktails or Cocktail Cupcakes…?

If it all seems a bit too complicated to have a drink in one hand and a cupcake in the other, why not just cut straight to the chase and enjoy the Cupcake cocktail:

Quantities for one drink:

Blending Instructions:

Fill a glass half full with cubed ice
Pour in 1/2 cup of vanilla vodka
Pour in 1/2 cup of Sprite from 1/2 a foot above glass (helps make it mix better)
Stir for 10 seconds, and serve

Let’s admit it: Tom Cruise was a bit of a cupcake in Cocktail. He’s notoriously vertically challenged, so why not make a batch of miniature Cocktail cupcakes as an ode to the 80′s bar room classic:

Les Madeleines’ Margaritaville Cupcakes

560g cups self raising flour, sifted

Preheat oven to 170C (350F) Line muffin tins with liners. Sift flour, baking powder, salt. Whisk to fully combine ingredients.
Cream the butter, sugar and zests until light and fluffy. It should be white, so it may take a while. Add the eggs one at a time, scraping the bowl between each egg. Add the tequila and orange liqueur.
Add 1/3 of flour and mix until almost fully combined. Add 1/2 of buttermilk mixing until almost fully combined. Repeat with flour, buttermilk and ending with the last 1/3 of flour-always end with dry. Mix until just combined. Pipe or scoop into lined tins. Bake until golden brown (about 18 minutes for mini, 22-24 for regular and 28-30 for XL muffin tins).

For the buttercream topping:

Combine lime and orange zest, tequila, and orange liqueur until it tastes like a Margarita
Combine butter, icing sugar and vanilla essence until soft. Stir in ‘margarita’ flavouring.
Pipe onto cooled cupcakes and decorate with cocktail umbrella.