First Friday: Spring Cocktails and Cupcakes

March 2nd, 2018 by Desiree Smith


Welcome to First Friday — a new series focused on pairing wine and cocktails with our favorite desserts! To celebrate the arrival of March and the imminence of spring, we’re bringing you a flavor combination reminiscent of afternoon garden parties, fresh cut flowers and a luxurious cup of tea sipped as rain patters against the window. Today we’re pairing a Grey Lady, an Earl Grey-infused gin cocktail, with our Lemon Lavender Cupcakes. Get your teacups ready!

The Grey Lady Cocktail

1 3/4 oz gin
1 oz Earl Grey-infused simple syrup (recipe below)
3/4 oz lemon juice
Egg white from 1 egg
cocktail shaker
lemon twist for a garnish

To make the Earl Grey-infused simple syrup
Bring one cup of water to a boil. Remove from heat, stir in one cup of sugar and add 4 bags of Earl Grey tea. Steep for 10 minutes. Let cool and store in an airtight container for up to four weeks.

To make the cocktail
In a cocktail shaker, pour egg white over ice and shake for 15 seconds. Add gin, Earl Grey-infused simple syrup and lemon juice and shake once more. Strain and pour into a chilled glass (or teacup!). Garnish with a lemon twist!

Lavender Lemon Cupcakes

1 1/4 teaspoon Clear Vanilla Extract, 2 Oz.
1 1/2 cups granulated sugar (divided)
2 tbsp water
2 tbsp lemon juice
6 teaspoons lemon zest (divided)
2 3/4 cups all-purpose flour
1 3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 tablespoons + 1 teaspoon dried lavender (divided)
1 cup butter, softened (2 sticks)
1 cup sour cream
3 eggs
1 egg yolk
2 1/2 cups heavy whipping cream
1/3 cup sifted confectioners’ sugar

  1. For syrup, combine 1/4 cup sugar, water, lemon juice and 1 teaspoon zest in small saucepan. Bring mixture to a simmer, stirring occasionally. Remove from heat once sugar is dissolved and transfer to bowl. Refrigerate until completely cool.
  2. Preheat oven to 350°F. Line muffin pans with baking cups.
  3. For cupcakes, combine flour, baking powder, baking soda, salt and 1 tablespoon + 1 teaspoon dried lavender in large bowl. Stir to combine.
  4. In large bowl, beat butter and sour cream with electric mixer until incorporated. Add 1 1/4 cups sugar, 5 teaspoons lemon zest and vanilla; beat until combined. Add eggs and yolk, one at a time, and beat until well combined. Add flour mixture and beat on medium for 30 seconds. Divide batter evenly into 24 baking cups; filling 3/4 full.
  5. Bake 17-19 minutes or until toothpick inserted comes out clean. Remove to cooling grid and immediately brush tops with lemon syrup. Cool cupcakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. Brush again with syrup when cooled.
  6. For whipped cream, warm cream until steaming in large saucepan; do not boil. Remove from heat and stir in 1 tablespoon dried lavender. Let mixture sit for 10 minutes. Strain out solids and cool completely in refrigerator.
  7. In large bowl, whip cream and confectioners’ sugar until stiff peaks form. Spread or pipe whipped cream on top of cupcakes.


Ready to host a boozy tea party of your own? We want to see! Be sure to tag us in your pics on Instagram at @wiltoncakes. Cheers!


Desiree Smith Desiree is the Public Relations Manager at Wilton. She spends her days monitoring media opportunities, working with newspaper, magazine and television contacts, collaborating with bloggers and handling a variety of other odds and ends. Desiree has a degree in journalism and experience writing for newspapers and television. Outside of Wilton, she enjoys running and planning outings with friends.

One Reply

  1. We love cupcakes. Very interesting…

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