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,Pimmsand 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 improved.
Gin &Tonic cupcakes
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
For soaking the cupcakes
2 tbsp of gin
For the Icing
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