OMG. I don’t think it gets much better than this. We’ve already delved into the delights of cooking with gin. We’ve shared recipes for gin trifles, we’ve told you how to make gin scampi and we’ve given you an easy recipe for gin baked salmon. But that was all just a preamble to this moment. We are giving you the gin and tonic cupcakes recipe!
All joking aside, this recipe will make you feel like you’ve died and gone to gin and tonic heaven. If you like gin and tonic and have a sweet tooth (guilty!), then this is a gin lovers dream come true. A huge thank you to Janet patisserie for publishing this gorgeous (and easy) recipe that is perfectly suited to any Mad Hatters looking for a tea party.
Soft, sweet (with loads of gin and a buttercream topping)
These little gin and tonic cupcakes are simply delicious. Soft and sweet, these delicious bundles of gin delight are packed with flavour. From an almost impossibly light sponge base to an extraordinary buttercream frosting, with a little hint of lime, this could fast become your go-to Sunday treat.
The buttercream dominates but the gin comes through clearly. And the lime really brings it all together with a gratuitous burst of citrus that will pep you up in a moment. So, without further ado, here is the recipe you’ve been waiting for. This recipe makes around 12 cupcakes and you can rustle up a baker’s dozen of these in as little as 30 minutes.
Plus, it’s always a good idea to keep the gin bottle near you on these occasions. Just in case the chef needs that little extra bit of gincouragement!
I hope you’re as excited as I am about this…
Gin and tonic cupcakes recipe:
- 150g unsalted butter
- 150 caster sugar
- 3 medium eggs
- 200g self raising flour
- 3 tbsps of gin (very important!)
- 3 tbsps of tonic water
- 150 g unsalted butter (room temp)
- 375 g icing sugar
- 3 tbsps gin
- 2-3 tbsps tonic water
The gin syrup
- 50 g caster sugar
- 3 tbsp of gin
- 3 tbsp of tonic water
- Decorations: lime zest, lime slices
For the cupcakes
- Heat the oven to 180c/160 fan and line a cupcake tin with 12 large cupcakes cases.
- With a stand mixer, beat the butter with the caster sugar until light and fluffy.
- Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long!
- Add in the gin, tonic and beat again. Don’t worry if the mix looks runnier than usual – that’s why we add more flour.
For the buttercream
- Beat the butter with an electric mixer for a few minutes (to loosen it).
- Gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
- Add in the tonic and gin, one tbsp of each at a time and beat fully each time. The mixture will be slightly slacker than usual, so be aware. This is where the flavour comes from!
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes (or until a skewer comes out clean and they are springy to touch).
- Leave them to cool fully on a wire tray.
- If making the gin syrup, add the sugar, gin and tonic water to a pan on boil for a minute so the sugar dissolves.
- Brush/spoon over the cupcakes.
For the decoration
- Once iced, add a lime or lemon wedge to the cupcake.
- Sprinkle on some lime/lemon zest and enjoy!
Written by Steve (with a little help from Ruddles, the gin dog!)
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