Gin & Tonic Cupcakes

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    5
  • Skill Level

    Easy
  • Dietary Needs

1 Review

3 star rating

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Turn your favourite summer tipple in to a delicious cupcake! 

Method

  1. Preheat your oven to 180ºc/160ºc fan and line a 12-hole muffin tin with lining cases.

  2. Cream together the butter and caster sugar until light and fluffy. Grate in the
    lime zest.

    Top Tip: Beating sugar and butter
    • 1 Lime
  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.

    • 2 Eggs (Large)
    • 175g Self Raising Flour
    • 2tbsp Tonic Water
  4. Fill each cake case about 2/3 full.

    Top Tip: precision measurements
  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.

  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.

    • 375g Icing sugar (We like Silver Spoon)
    • 150g Butter (unsalted)
    • 2tbsp Gin
    • 2tbsp Milk
  7. Once the cakes are cool, you can pipe or spread your icing onto your cakes and
    decorate with a slice of Lime.

    • sliced Lime (Zest)

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 3 star rating

    I haven't made these yet but I'm confused by the recipe and I can't find a place to ask a question. The method doesn't mention the gin glaze which is mentioned in the ingredients. Is this just painted on the cupcakes before adding the icing?

    -----

    Hi Nathalie,

    We are sorry the recipe wasn't clear, we have now updated it so that it is clearer to follow. We hope this helps.

    Happy Baking

    The Baking Mad Team

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