Gin and tonic cupcakes, what can I say, other than why wouldn’t you!
This year for Christmas my boyfriend and I received four bottles of gin. Yes, that’s right, four! One bottle of Hendricks, two bottles of Tanqueray , one bottle of Gordon’s and not to mention the three bottles of prosecco. What must people think of us! We are very grateful but that’s a lot of alcohol for one Christmas.
So we are making our way through the gin, currently on the Hendricks. Believe it not I only got in to gin and tonic a few years ago. Little did I know what I was missing. Fear not I am making up for lost time and slowly working my way through all of the gin offerings on the market. We even have a new Gin bar in Chelmsford minutes walk from my home. It was meant to be!
This time of year everyone loves a few drinks in a beer garden or having friends round for a BBQ. We on the other hand like to invite ourselves to BBQ’s as we dont have a garden Ha. After all we have to make the most of every day of sunshine in this usually rainy country. These gin and tonic cupcakes will go down a treat with the adults!
We all know I love a cocktail cupcake. Mojito , Pimms and strawberry daiquiri all feature on the bakery menu. I am sure that gin and tonic wont be the last and there will be many more additions to the cocktail cupcake list.
I have adapted this recipe from the biscuiteers blog I came across this recipe earlier in the year and knew that I would be making these Gin & Tonic cupcakes as soon as the weather inproved.
- 175g of unsalted butter, softened
- 175g of golden caster sugar
- 175g of self-raising flour
- 3 medium eggs
- 4 tbsp of tonic water
- Zest of 1 Lime
- 2 tbsp of gin
- 1/2 tsp vanilla
- 2 tbsp of gin
- 115 g unsalted butter (at room temperature)
- 350 g icing sugar (sifted)
- 2 tbsp of good quality gin
- The zest of 1 Small Lime
- Preheat your oven to 170°C and line a cupcake tin with cupcake cases
- Add the butter, vanilla and sugar to a bowl and beat together until light and creamy
- Add the eggs one by one to the butter and sugar mix, making sure each egg is fully combined before adding the next one
- Sift in the flour to the bowl and gently fold together
- Add the gin and tonic water and gently combine
- Next add the lime zest and give everything one last mix
- Separate the mixture into the cupcake cases
- Bake for 15-18 minutes or until golden brown
- Once cooked remove from the oven. When the cupcakes are still warm and in the tray, take a skewer or cocktail stick and pierce the cupcakes around 5 times each.
- Then take your gin and generously brush them with a silicone pastry brush. Don’t hold back with the gin, the cupcakes can definitely soak up more than you think and you need the whole 2 tablespoons.
- To make the Icing
- soften the butter with a whisk and then slowly add the icing sugar
- Add the gin and lime juice to the icing, whisking until soft peaks are formed
- Once the cakes are fully cool pipe the icing onto the cake and decorate with a slice of lime
- Enjoy 🙂
If you try this bake out, I’d love to hear how you got on! Just tag #livalittlebakery on Instagram or Twitter and leave a comment below