Gin & Tonic Cupcakes
2 Reviews
About the bake
Turn your favourite summer tipple in to a delicious cupcake!
Ingredients
For the Cakes
- 175gUnsalted butter (softened)
- 175gBillington's Unrefined Golden Caster Sugar
- 175gSelf Raising Flour
- 2Free range large egg whites
- 1Lime (zest)
- 2 tbspTonic water
For the Icing
- 375gSilver Spoon Icing Sugar
- 150gUnsalted butter (softened)
- 2 tbspMilk
- 10mlGin
To Decorate
- 1Lime
Method
Step 1
Preheat your oven to 180ºc/160ºc fan and line a 12-hole muffin tin with lining cases.
Step 2
Cream together the butter and caster sugar until light and fluffy. Grate in the lime zest.
Ingredients for this step
- 1Lime
- 175gUnsalted butter (softened)
- 175gBillington's Unrefined Golden Caster Sugar
Step 3
Add the eggs on at a time with a tablespoon of flour each time to prevent curdling. Beat well until combined. Fold in the remaining flour and then gently mix in the tonic water to make a mixture with a smooth dropping consistency.
Ingredients for this step
- 2Free range large egg whites
- 175gSelf Raising Flour
- 2 tbspTonic water
Step 4
Fill each cake case about 2/3 full.
precision measurements
If you want to be really precise, each case will have about 50g in it.
Step 5
Bake in your preheated oven for about 25 minutes until well risen and springy.
As soon as the cakes are out of the oven, remove the cakes from the tin and leave
them to cool on a rack in their cases.Step 6
Make the icing by whisking the butter, icing sugar, gin and milk until they are smooth and combined. If you can, use a stand mixer for this and whisk for 5 whole minutes. The longer you whisk the softer and lighter the icing will become.
Ingredients for this step
- 375gSilver Spoon Icing Sugar
- 150gUnsalted butter (softened)
- 10mlGin
- 2 tbspMilk
Step 7
Once the cakes are cool, you can pipe or spread your icing onto your cakes and decorate with a slice of Lime.
Ingredients for this step
- 1Lime (zest)