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Your favorite cocktail made into a cupcake! Cupcakes with gin and tonic and gin-infused butter icing. Adults will love this little treat!
Ingredients
Scale
- 175 g unsalted butter room temperature
- 175 g golden caster sugar see notes for alternatives
- 2 medium limes zest only
- 2 large eggs room temperature
- 200 g self- raising flour see notes for alternatives
- 3 tablespoon gin
- 3 tablespoon tonic water
For the syrup:
- 50 g caster or granulated sugar
- ½ medium lime juice only
- 3 tablespoon gin
- 3 tablespoon tonic water
For icing butter:
- 150 g unsalted butter room temperature
- 370 g icing/ powdered sugar
- 2 tablespoon gin
To decorate (optional):
- 1 medium lime zest only1 medium lime slices
Instructions
- Preheat the oven to 175 degrees Celsius (160 C fan). Set aside a 12-hole cupcake tin lined with paper liners.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until pale and fluffy, about 3-4 minutes. Mix in the lime zest until well combined. Mix in the eggs, one at a time, with 1 tablespoon of flour between each addition (this will keep the batter from curdling) on low speed until well combined. Fold in the remaining flour, then the gin and tonic, and combine until you have a smooth batter.
- Fill 34 of each cupcake case with batter, leaving enough room for the cupcakes to rise, and bake for 17- 20 minutes, or until the cupcakes have risen and are springy to the touch. Allow them to cool for 5 minutes before removing them from the tin and placing them on the cooling rack.
- Prepare the syrup while the cupcakes are baking. Bring all of the ingredients to a boil in a small saucepan. Simmer the mixture for about 10 minutes, or until all of the sugar has dissolved and it has thickened slightly. Set aside after removing from the heat.
- Prepare the syrup while the cupcakes are baking. Bring all of the ingredients to a boil in a small saucepan. Simmer the mixture for about 10 minutes, or until all of the sugar has dissolved and it has thickened slightly. Set aside after removing from the heat.
- Brush the syrup over the cupcakes (you can also dip the tops of each cupcake in the syrup or spoon it on top of each cupcake) and set aside while you make the butter icing.
- To make butter icing, combine the butter and icing sugar in a mixing bowl and beat on low speed until well combined. Mix in 2 tablespoons gin until you have a smooth, thick, and creamy icing. The longer you beat it, the smoother and lighter it will appear. Pipe the icing on top of each cupcake using a piping bag fitted with a nozzle (I used a Wilton 1 D). Sprinkle some lime zest, lime slices, and paper straws on top of the cupcakes.
Notes
Please keep in mind that all of my recipes are created and tested in metric grams. For more accurate results, I recommend using digital scales. I’ve included a conversion to US customary in the recipe, but please keep in mind that I haven’t tested it.
- Category: Dessert
- Method: None
- Cuisine: British
Nutrition
- Calories: 470kcal
- Sugar: 49g
- Sodium: 17mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 89mg
Keywords: Alcohol cupcakes, alcohol infused cupcakes, boozy cupcakes recipe, gin and tonic cupcake, easy boozy cupcake