I don’t know about you, but on weekends where things are a little dull and grey outside, I often get the urge to bake. And experiment a little too 🙂 These Gin and Tonic cupcakes are inspired by the lovley Katiecakes, and helped along by the lemon cupcake recipes from my hummingbird cupcake recipe book. The method and mix of self raising flour and plain flour makes fluffy soft cupcakes every time. I’ve also added a bit more lemon and lime- I’m a big fan of the zing! These are seriously good and would be so perfect at a picnic or for a summer garden party 🙂 Maybe I’ll have to make another batch for the Brighton Blogger Picnic! Do you bake at the weekend? Got any amazing recipes to share with me? Let me know!
makes around 12 small cupcakes or 6 big cupcakes
55g unsalted butter, softened
112g caster sugar
1 large egg
65g plain flour
125g self raising flour
3 tablespoons of lime juice
zest of 1 lime
2 tablespoons of tonic water.
1 tablespoon of gin. I’m a big fan of Hendricks- it tastes of rose and cucumber which is just delicious!
for the icing:
170g icing sugar
75g of softened unsalted butter
2-3 tablespoons of gin to taste
Pop your oven on to preheat at arounf 180C. Place the softened butter and caster sugar into a big bowl and beat together until it is pale yellow and fluffy. Then add your egg, mixing until all incorporated into a smooth batter.
Next, sift your plain and self raising flours into a separate bowl, and put your lime juice and tonic water into a small bowl or jug. Add a third of the flour to your batter and mix in, then add a third of your liquid. When it is all incorporated, add another third of each, and then do the same again with the last lot. Finally, add your lime zest. The spoon your mix into cupcake cases, filling each one to around two thirds full. Pop into the oven and leave to cook for about 15-20 mins. They’re done when a knife or skewer placed into the centre of the cupcake comes out clean. Take them out of the oven and brush the gin over the tops of the cupcakes before leaving to cool for half an hour or so.
To make the icing, just mix your butter and icing sugar together and add the gin to taste- pop a bit extra in if you want a really boozy kick! When the cupcakes are cool, ice them. If you want to, you can finish them off like I have here with a sprinkle of lime and lemon zest mixed with sugar. It adds a little bit of colour and a citrussy crunch. Yum!
Then use any extra zesty sugar to edge a glass and pour yourself a Gin and Tonic to go with your cupcake 🙂 Enjoy!
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