Gin and Tonic Cupcakes!
Soft and delicious gin & tonic soaked sponges, with gin & tonic buttercream frosting, lime, and more... My favourite gin and tonic cupcakes
Print
Pin
Servings: 12 Cupcakes
Ingredients
The Cupcakes
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 3 medium eggs
- 200 g self raising flour
- 3 tbsps gin
- 3 tbsps tonic
Gin Syrup
- 50 g caster sugar
- 3 tbsps gin
- 3 tbsps tonic water
The Buttercream
- 150 g unsalted butter (room temp)
- 375 g icing sugar
- 3 tbsps gin
- 2-3 tbsps tonic
Decorations
- lime zest
- lime slices
- straws
Instructions
Cupcakes
- Heat your oven to 180ºc/160ºc fan and prep 12 cases
- Beat the butter with the caster sugar until light and fluffy
- Add the eggs and flour and mix again
- Add in the gin, and the tonic, and then beat again.
- 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.
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.
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 gin and tonic one tablespoon of each at a time, and beat fully each time.
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 slice to the cupcake, and add part of a straw for show. Sprinkle on some lime/lemon zest and enjoy!
Notes
- 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!