I have only a few loves in the world, and one of them is gin. The other, is cake. So when Mollie in our office suggested making Gin and Tonic Cupcakes for our Gin Month you can imagine my reaction.
These cupcakes combine everything that is good about gin and cake. Not only do they feature a light and fluffy sponge that would make Mary Berry proud, they also feature a delightful citrus kick that highlights the earthy botanical tones that can be found in your favourite gin.
Simple and easy to make, these cupcakes are the perfect finishing touch to any afternoon tea or cocktail party. Of course, if you’re in need of some new baking equipment check out our baking supplies category. Let’s get baking!
For the G&T Cupcakes:
- 175g of unsalted butter, softened
- 175g of golden caster sugar
- 175g of self-raising flour
- 3 medium eggs
- 4 tbsp of tonic water
- 2 tbsp of gin
For the Icing:
- 250g of unsalted butter, softened
- 500g of icing sugar
- 2 tsp of Lime Juice
- 4 tbsp of gin
- Lime Zest
- Half a Lime, thinly sliced
- Preheat your oven to 170°C
- Line a cupcake tin with cupcake cases
- Add the butter and sugar to a bowl and beat together until light and creamy
- Add the eggs one by one to the butter and sugar mix, making sure each egg is fully combined before adding the next one
- Sift in the flour to the bowl and gently fold together
- Add the gin and tonic water and gently combine
- Separate the mixture into the cupcake cases
- Bake for 20 minutes or until golden brown
- Once cooked, remove from the oven and place on cooling rack
- To make the icing, soften the butter with a whisk and then slowly add the icing sugar
- Add the gin and lime juice to the icing, whisking until soft peaks are formed
- Once the cakes are fully cool pipe the icing onto the cake and decorate with the lime zest and a slice of lime.