Gin and Tonic Cupcakes 

I mean, what’s not to love about a recipe with the words ‘Gin’ in it? My tipple of choice (though a decision I often regret the day after a session) works wonderfully in these zesty little cupcakes which are perfect for your G&T drinking partner(s) in crime! 


As the saying goes, when life gives you lemons you’d be silly not to put them in a cake or a dosage of Gin…so why not do both? A match made in heaven, these cupcakes are so easy to make, and the slightly sour lemon curd works really well with the subtle lemon sponge and Gin infused buttercream. You can also dress them up as much as you like – I added some beautiful edible flowers which you can make yourself by coating in a sugary egg mixture or by ordering online from various suppliers. 


Once baked, these cupcakes will keep for up to 5 days in an airtight container. You can also swap the lemon for lime if you fancy another tangy twist. 

Ingredients (makes 10-12 cupcakes):

  • 125g unsalted butter at room temp
  • 125g caster sugar 
  • 125g Homepride self raising flour 
  • 2 medium eggs
  • Zest of one unwaxed lemon 
  • 2 tbsp tonic water 
  • 2 tbsp Gin 
  • Lemon curd (around half a jar)

For the buttercream:

  • 325g icing sugar 
  • 150g unsalted butter, at room temp 
  • 3 tbsp Gin 
  • Squeeze of lemon juice 

Method:

  1. Preheat your oven to 175 degrees C and then cream together your butter, sugar and lemon zest in a mixing bowl until smooth and creamy. Gradually add the eggs, mixing constantly before adding the self raising flour 
  2. Fold in the flour along with the Gin and tonic water and mix until well combined 
  3. Take a 12 hole cupcake tin lined with cases and fill each case 2/3’s full. Pop in the oven for 20-25 mins until golden brown and the sponge springs back to the touch 
  4. As your cakes cool, make your buttercream. Cream the butter, then gradually add the sifted icing sugar and beat with an electric mixer or wooden spoon. Once thick and creamy, add the Gin and a squeeze of lemon and mix again (add more Gin if you prefer a stronger tipple – no judgements here) 
  5. Once the cakes are cool, use a cupcake/apple corer to remove a small amount of sponge from the middle of the cake and fill with the lemon curd (if you don’t have a corer – you could use a knife to cut a small round) 
  6. Cover the lemon curd centre with a generous topping of the Gin buttercream and decorate how you like 

Chin chin! Nic x 

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