Sat around the TV in our house after a long day at work, my housemate Sophie and I began craving gin (standard Monday night), when we had an idea.

Why don’t we make cupcakes, but not just any old cupcakes, cupcakes with gin in them?

Half empty gin and tonics in hand, we jumped up from the sofa and got cracking on something we thought was bound to fail!

Much to our joy, it was a success!

I am most certainly not an avid baker but luckily my housemate is, so together, with our love of gin spurring us on, we managed to create something delicious (well we thought so anyway).

So grab your baking trays, get your chosen gin at the ready and follow this recipe to enjoy your very own Gin and Tonic Cupcakes.

Cake Base

What you need:

  • 75g butter
  • 75g caster sugar
  • 2 eggs
  • 75g flour
  • 50ml gin
  • 50ml tonic

Mix together the butter and caster sugar before cracking in two eggs and mixing. Sieve the flour into the bowl before mixing together.

Now for the best bit – time for the gin! Pour in 50ml of the beloved spirit and add the same amount of tonic, and yes you guessed it, mix!

If you want to add more gin just make sure you add in more flour to ensure the mixture isn’t too runny.

Your mix should now be ready to pop into the cupcake cups, it should make around 12 cakes, with a bit left over for a few sneaky mouthfuls and spoon licking (definitely the best bit). Pop the cakes in the oven on 180° for 15 minutes.

While you are waiting, get cracking on the icing.

Icing

What you need:

  • 30g butter
  • 250g icing sugar
  • 25ml gin
  • Dash of tonic
  • 2 limes

Once again, start with the butter, mixing it with some of the icing sugar, before squeezing in the juice of half a lime. Add in more icing sugar, up to 250g as you go along.

Pour in 25ml of gin and a dash of tonic, if you like and mix once more ensuring you get all of the bits from the sides of the bowl.

Finishing touches

After taking your cupcakes out of the oven, check they are ready by inserting the handle of a teaspoon gently into one cake. You should be able to pull it out without the mixture sticking to it, if it does, pop your cakes back in the oven for a little longer.

Once cooked, leave them to cool for around 10 minutes and add your icing into a piping bag.

To avoid creating too much mess, spread the piping bag around the rim of a pint glass (yes believe it or not, they are useful for more than just enjoying a tipple), then add in the icing with a spoon.

Once the cakes are cool, squeeze the mix onto the cakes in any style you wish, I can of course recommend the standard swirl. Slice small sections of lime and pop them on the top and voila, your cupcakes are ready to go!

Now grab your chosen cupcake, a fresh gin and tonic and enjoy!

Why not give it a try and let me know how you get on?

Lois x

Categories: Recipes

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