Gin & Tonic Cupcakes

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

   Beating sugar and butter

   The longer you beat these two ingredients together, the lighter it will become in colour. This lends itself well for a tastier sponge once baked. 

   • 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

   precision measurements

   If you want to be really precise, each case will have about 50g in it.

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)