Gin & Tonic Cupcakes

• 3 large eggs, separated
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup tonic water
• 1/4 cup canola oil
• 2 tablespoons lime juice
• 2 teaspoons grated lime zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 2 cartons (8 ounces each) Mascarpone cheese
• 2/3 cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/3 cup gin
• 6 to 8 drops green food coloring
• Lime slices

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add to dry ingredients; beat until well blended.
2. Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
3. Fill paper-lined muffin cups three-fourths full. Bake at 325u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat the cheese, cream, confectioners' sugar, gin and food coloring until stiff peaks form. Pipe over cupcakes. Garnish with lime slices. Refrigerate leftovers.

eggs, flour, sugar, baking powder, salt, water, canola oil, lime juice, lime zest, vanilla, cream of tartar, cartons, heavy whipping cream, sugar, gin

Taken from www.tasteofhome.com/recipes/gin-tonic-cupcakes/ (may not work)