Gin is not just for drinking, and during this period of self-isolation I decided to bake these gin & tonic cupcakes to keep my spirits up.
They’re pretty simple to make, and tasty too. Next time, I’ll fiddle with the the buttercream by adding some lemon or lime to boost the gin flavour.
(Makes 12 cupcakes)
450g unsalted butter
250g caster sugar
200g self-raising flour
350g icing sugar
4 eggs, beaten
150ml gin (I used Distillery Botanica’s Moore’s Juniper Cut)
60ml tonic water (I used Fever-tree Indian tonic)
2 limes, 1 finely grated for zest and one to cut into tiny wedges for decoration if desired.
Pre-heat the oven to 180C/350F or Gas Mark 4. Make up a tray with 12 cupcake cases.
Beat 200g butter with 200g caster sugar in a large bowl. Add the self-raising flour and eggs and combine. Fold in 75ml of gin.
Fill the cupcakes cases with the batter and bake for 20-25 minutes until risen and golden.
Now, make a gin and tonic syrup. Add 50g sugar and 50ml of tonic to a saucepan and bring to the boil. Stir continuously until the sugar has dissolved and then add 30ml of gin.
As soon as the cupcakes come out of the oven, brush the gin and tonic syrup over them. Leave them to stand for 10 minutes then place on a wire rack and allow to cool.
Make the topping by whisking 250g butter and 250g icing sugar together until pale and fluffy, then add the last 45ml of the gin and 10ml of the tonic gradually, while beating continuously.
Top the cupcakes with buttercream and sprinkle lime zest on top (and a piece of lime if desired.)