13 April, 2018
Gin & Tonic Cupcakes
It’s probably not gone unnoticed that I am now somewhat of a Gin enthusiast?! Having recently made a Gin & Tonic Drizzle cake and a Gin infused Carrot cake (both of which were delicious!) I decided to create a G&T Cupcake recipe of my own. It involves a lime infused sponge topped with a gin & tonic syrup and frosting!
Ingredients for the cakes (to make a batch of 12)
- 110g self raising flour
- 110g caster sugar
- 110g soft margarine
- 2 medium eggs
- 1tsp baking powder
- zest of 1 lime
- 1tsp fresh lime juice
Ingredients for the G&T syrup
- 50g caster sugar
- 50ml water
- 1tbsp Gin (I used ‘Sipsmith Lemon Drizzle Gin’)
Ingredients for the frosting
- 50g unsalted butter
- 100g full fat cream cheese
- 300g sifted icing sugar
- 1tsp of G&T syrup (from above)
Method
- Preheat the oven to 180*C and line a cupcake tray with cases.
- Combine all cake ingredients in a freestanding electric mixer and mix thoroughly.
- Spoon the mixture into the cake cases, ensuring the cases are two thirds full.
- Bake for 20 minutes, or until a skewer inserted into the cake comes out clean.
- Leave cakes to cool and make the G&T syrup.
To make the syrup, heat the sugar and water in a small pan until the sugar is dissolved and then boil for 2 minutes. Allow the mixture to cool before removing 2tbsp and combining with 1tbsp of Gin.
Using a pastry brush, coat the top of each cupcake with syrup.
To make the frosting, combine the butter, cream cheese, icing sugar and syrup in a freestanding electric mixer and mix until smooth.
Pipe the frosting onto the top of each cupcake and top with a slice of fresh lime.
