Gin & Tonic Cupcakes!
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!
Print
Pin
Servings: 12 Cupcakes
Ingredients
The Cupcakes
- 150 g Unsalted Butter
- 150 g Caster Sugar
- 3 Medium Eggs
- 200 g Self Raising Flour
- 3 tbsps Gin
- 3 tbsps Tonic
The Buttercream
- 150 g Unsalted Butter (room temp)
- 375 g Icing Sugar
- 3 tbsps Gin
- 2-3 tbsps Tonic
Gin Syrup
- 50 g Caster Sugar
- 3 tbsps Gin
- 3 tbsps Tonic Water
Decorations
- Lime Zest
- Lime Slices
- Straws
Instructions
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!
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!