Gin and Tonic Cupcakes
It's G&T time with these delicious gin and tonic cupcakes!
Ingredients
- 180 g margarine/unsalted butter
- 180 g golden caster sugar
- 180 g self-raising flour
- 3 eggs
- 4 tbsp tonic water
- 2 tbsp gin I used Gordon's
- 2 lime zest
Frosting
- 250 g margarine/unsalted butter
- 525 g icing sugar
- 1 juice of half a lime
- 4-5 tbsp gin
- 2 limes cut into half moon pieces
Instructions
- Heat the oven to 190°C / fan 170°C / gas 5. And line a 12 hole muffin tin.
- Cream together the butter, sugar and lime zest until it's nice and fluffy.
- Add your eggs one at a time until each one is combined before adding the next one.
- Sift in the flour, then using a wooden spoon fold it in, be careful you don't over stir.
- Stir in the tonic water.
- Divide the mixture between the 12 cases and bake for about 20 minutes.
- Once your cakes are cooked transfer on to a metal rack. While they are still hot pierce each one with a skewer half a dozen times and brush each cake with gin, repeat until all the gin is gone.
- Once your cakes have cooled down they will be ready to ice. Soften the butter by whisking it for a minute then add the icing sugar and whisk until you have a a thick paste.
- Squeeze in the lime and add the gin. Whip up again until your frosting is nice and fluffy.
- Pick a nozzle of your choice and pipe the icing on to your cakes. Decorate with a piece of lime. Serve and enjoy with a G&T!