Gin & Tonic Cupcakes
Are you even a millenial if you don’t love gin & tonic? Well whether you’re a millenial or not, these zesty gin & tonic cupcakes flavoured with lime are sure to be a hit. The combination of tangy gin, creamy buttercream and fresh lime just goes so well together.
I took a batch into work (because when you work at a law firm who doesn’t need a boozy cupcake to get through the day) and they went down so well!
This recipe uses my works-every-time cupcake recipe, which is always a hit! It involves weighing the flour, sugar and butter to the same weight as the eggs. Using the same weight of these four ingredients , baking powder and a little xantham gum is my fail-safe trick to get perfect gluten free cupcakes.
Gluten free self raising flour (I use Doves Farm)
1 tsp xantham gum
1 tsp gluten free baking powder
75 ml gin
Zest of 1 lime
For the icing:
170g unsalted butter
375g icing sugar
Around 3 tbsp gin (mix to taste)
Pre-heat the oven to 180°C.
Crack and weigh the 3 eggs. Weigh out the flour, sugar and butter each to the same weight as the eggs.
In a large mixing bowl combine the eggs, flour, sugar, butter, xantham gum, baking powder and lemon zest and mix with a wooden spoon (or in an electric mixer) until you have a lump free batter. Carefully stir in the gin until fully combined.
Place 12 cupcake cases in a cupcake tin, and divide the batter between the cupcake cases. Bake in the oven for 15 minutes or until the cupcakes spring back when poked gently.
Leave the cupcakes to cool while you make the icing.
Beat the butter for a minute or two, and then gradually alternate adding the icing sugar and the gin. If the icing looks too runny, add a little more icing sugar.
Once the cupcakes are completely cool, ice the cupcakes. Decorate using small slices of the lime and paper straws, and serve!