Gin and Tonic Cupcakes

Cup cakes are great for stretching your culinary imagination, and nothing works better than adding your favourite tipple. So get out the Bombay Sapphire and give these beauties a go.  Recipe courtesy of Katie Cakes


Gin and Tonic Cupcakes



175g unsalted butter

175g golden caster sugar

175g self raising flour

25g plain flour

2 large eggs

1tsp baking powder

1tsp vanilla

3 tbsp tonic water

2tbsp gin

zest of 1 lime



Preheat the oven to 180C – 160C fan and line a cupcake tray with 12 liners.

In a large bowl sift together the flours and baking powder. Set aside. 

Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir in tonic water.

Fill the cupcake liners to 2/3 full and bake for 20 – 25 minutes or until a skewer inserted into the cake comes out clean.  Pierce the top of each cupcake five times and using half of the gin, brush over each cake. Leave to cool.

For the frosting mix the butter and icing sugar together until pale and creamy.  Add the remaining gin to the frosting and mix to combine.  Pipe a generous swirl upon each cake, grate over some lime zest and top with a marshmallow ice cube and a wedge of lime.