Gin and Tonic Cupcakes
- 300g unsalted butter (room temp)
- 200 g self-raising flour
- 200g caster sugar
- 375 g icing sugar
- 3 eggs
- 140mL gin (good quality with strong flavour, ideally citrus-forward – we recommend Threefold Aromatic Gin)
- 140mL tonic water (good quality such as Fever Tree or Capi)
- Lemon or lime (dehydrated or fresh) to decorate
- Heat your oven to 180C (160C fan-forced) and line a cupcake tin with 12 large cupcake cases.
- Beat 150g room temp butter with 150g caster sugar until light and fluffy. Combine the 3 eggs and 200g self-raising flour with the butter/sugar mix until well combined.
- Add in 3 tablespoons each of gin and tonic water, then beat again.
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch. Leave to cool fully on a wire rack.
- Gin syrup: Add 50g caster sugar, 3 tablespoons each of gin and tonic water to a pan on boil for a minute so the sugar dissolves. Brush or spoon over the baked cupcakes while still warm.
- Beat 150g room temp butter with an electric mixer for a couple of minutes to loosen it – gradually beat in 375g icing sugar until well combined (this can take up to 5 minutes).
- Gradually add in 3 tablespoons each of gin and tonic, beating as you go.
- Pipe the frosting onto cooled cupcakes and garnish with fresh or dehydrated lemon or lime, and a straw cut into thirds if you wish!