I made these Gin and Tonic Cupcakes since I had an unopened bottle of gin, think it was a gift from someone years ago and it’s been sitting in my pantry forever. Never been a fan of gin and tonic (the drink). The idea of adult cupcakes, spiked with alcohol, sounds cool though so I modified a recipe that someone reposted via FB. Relax, no one’s getting drunk on these.
Gin and Tonic Cupcakes
Cakes
1 ½ cups plain flour, sifted
¾ cup caster sugar
½ teaspoon salt
½ teaspoon baking powder
125g butter, room temperature
2 eggs, lightly beaten
¼ cup milk
2 tablespoons gin
Juice and zest of one lime
Icing
100g butter, room temperature
1 cup icing sugar, sifted
2 tablespoons gin
1-2 tablespoons lime juice
Preheat oven to 180°C.
In the bowl of your stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy.
Reduce the speed of the mixer and add the lime juice and zest, milk, and gin. Add half of the beaten eggs and mix until just incorporated. Mix in the remaining egg and mix for another minute or two.
Using a large spatula, gently fold in the flour, salt and baking powder until the batter is just combined.
Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until lightly golden.
While the cakes are cooling, get started on the icing: beat the sugar until creamy, then add the rest of the ingredients and beat on high until the icing reaches the desired consistency.
Once the cakes have cooled completely, spread or pipe the icing on top. Place a thin wedge of lime on top if desired and serve.
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