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Soft and Delicious Gin & Tonic Sponges, with Gin & Tonic Buttercream Frosting, Lime, and a little Straw to Decorate! My new favourite Gin and Tonic Cupcakes!
So I love a good G&T… and my boyfriend has recently discovered the love as well, so we have quite a few Gin bottles now. I have my personal favourites which are flavoured ones like Rhubarb & Gin, and Elderflower and Vanilla… but my boyfriend just loves them all.
I recently bought him a bottle of Bombay Sapphire (one of the more common ones and more easily accessible) as it was on offer, and I have tried it before and liked it. When I asked on my Facebook recently what recipes people wanted to see from me, these Gin and Tonic Cupcakes were highly requested!
I wasn’t entirely sure where to start with this, so I sorta went with it and baked a batch of normal cupcakes with some Gin and some tonic added. I used the normal ratios of 150g sugar/butter/flour and 3 medium eggs with 2 tablespoons of Gin, and 2 tablespoons of Tonic.
I found that the mixture was quite runny, and therefore baked quite solidly and wasn’t as light? Inspired by Katies Cakes I therefore tried it again with more flour, but a bit more Gin and Tonic and it got the flavour and the texture bang on.
When I made my No-Bake Champagne Cheesecake and No-Bake Limoncello Cheesecake for example, I was a little nervous of using Alcohol. Luckily, they were No-Bake treats so the flavour never really disappeared, but it can easily disappear when actually baking. I find that the buttercream is a lot more flavoured in comparison to the sponge, but I love the combination of the sponge and buttercream together. The lime gives it a flavour that I love, but it is optional.
Don’t worry, if cupcakes aren’t your thing but you are still craving something Gin & Tonic themed, I will be doing more soon. To be fair though, the combination of flavours along with these ADORABLE Iced Jems Baking Cups with the little (and yes not edible) Green Stripey Straws are so cute!
You can obviously just use regular cupcake cases if you want, and you don’t have to worry about the decorating if you don’t want to! You just need to make sure that you keep to the recipe and method and you will be dandy! Enjoy!
Gin & Tonic Cupcakes!
- 150 g Unsalted Butter
- 150 g Caster Sugar
- 3 Medium Eggs
- 200 g Self Raising Flour
- 3 tbsps Gin
- 3 tbsps Tonic
- 150 g Unsalted Butter (room temp)
- 375 g Icing Sugar
- 3 tbsps Gin
- 2-3 tbsps Tonic
- 50 g Caster Sugar
- 3 tbsps Gin
- 3 tbsps Tonic Water
- Lime Zest
- Lime Slices
For the Cupcakes
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
- 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 to mix!
- Add in the Gin, and the Tonic, and then beat again. The mixture will be runnier than usual which is why there is more flour added in.
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
- If making and using 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 baked cupcakes.
For the Buttercream
- Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
- Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware!
For the Decoration
- I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like!
- Once iced, add a Lime or Lemon Wedge to the cupcake, and add part of a straw for show. Sprinkle on some Lime/Lemon Zest and enjoy!
- YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used.
- You can’t use stork, or a spread, or a substitute for buttercream. This is even more important for this recipe as you are adding more liquid than usual.
- I buy my Cupcakes Cases/Baking Cups from Iced Jems – here! And my little straws to decorate are also from Iced Jems – here!
- I used Bombay Sapphire Gin for these cupcakes, and Fever Tree Tonic as it has a strong flavour. You can use any you like, but better quality ones with a better and stronger flavour are important.
- You can use anything to decorate it with, but I love a wedge or two of lime with my G&Ts!
- These cupcakes will last in an airtight container for 3 days at room temperature!
- You can easily leave out the gin and the tonic and use G&T Flavouring instead!
Find my other Cupcake Recipes on my Recipes Page!
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