Cucumber, gin and lemon cakelettes

Cupcakes for the grown-ups.

  • 55 mins cooking
  • Serves 6
  • Print
These delightful small cakes combine the flavours of cucumber, gin and lemon curd cream for an unforgettable cupcake treat.
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  • 2 lebanese cucumbers (260g)
  • 1 tablespoon lemon juice
  • 150 grams butter, softened
  • ¾ cup (165g) caster sugar
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1¾ cups (260g) plain flour
  • 2 teaspoons baking powder
  • 4 baby cucumbers (qukes) (160g)
Gin syrup
  • ½ cup (110g) caster sugar
  • ¼ cup (60ml) gin
  • 1 tablespoon lemon juice
  • 1 tablespoon water
Lemon curd cream
  • 1 cup (250ml) thickened (heavy) cream
  • ⅓ cup (100g) lemon curd


  • 1
    1 Preheat oven to 180°C. Grease a 6-hole texas (¾-cup/180ml) muffin pan; line each hole with a 16cm square of baking paper.
  • 2
    Cut lebanese cucumbers in half lengthways; scrape out seeds and discard. Coarsely chop cucumbers. Blend or process cucumber with juice until smooth.
  • 3
    Beat butter, sugar, rind and vanilla in a bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Gently fold in sifted flour and baking powder, then cucumber mixture until just combined. Spoon into pan holes.
  • 4
    Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.
  • 5
    Meanwhile, make gin syrup. Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 1 minute.
  • 6
    Make lemon curd cream.Whisk cream in a bowl with an electric mixer until soft peaks form. Swirl through lemon curd
  • 7
    Use a skewer to poke holes in the top of each cake; pour hot gin syrup over hot cakes. Leave to cool in pans.
  • 8
    Thinly slice baby cucumbers lengthways using a mandoline or V-slicer. Place slices in a bowl of iced water for 10 minutes. Drain well.
  • 9
    Serve cakes topped with lemon curd cream and cucumber curls.


These light lemony cakes have a delicate cucumber flavour, similar to a botanical gin; which makes these perfect for an afternoon tea party.
do-ahead These cakes are best made on the day of serving.

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