Method

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1. line a 12-hole muffin tin with cupcake cases, and Pre-heat   oven to 175C (155C fan).

2. Cream the butter and sugar together until light and fluffy.

3. Gradually beat in the eggs.

4. Sieve the flour and bicarbonate of soda, and fold into the     wet mixture.

5. Fill your cupcake cases till 3/4 full, place in the oven and   bake for 22 minutes or until the cupcakes are cooked all the   way through. Once cooked, take out of the oven, pierce a         few times with a knife, and place on the side.

6. Immediately after taking your cupcakes out of the oven,       prepare the gin syrup. place all ingredients in a small           saucepan, bring to the boil and simmer for 3 minutes. Take a   pastry brush and brush the tops of your cupcakes with the       syrup, then allow your cupcakes to cool completely.

7. Whilst your cupcakes are cooling, prepare your butter         cream. beat the butter until light and pale - this should       take approximately 5 minutes.

8. Add the lime Zest, and gradually introduce the Icing           Sugar. each time you bring in some icing sugar, add a tea       spoon of milk, stopping the icing sugar from making a mess     all over your kitchen! (If you're using a tonic syrup, do so     now instead of the milk. I used a Jack Rudy Cocktail Tonic       Syrup).

9. Fit a piping bag with a star nozzle, and fill the bag with   the buttercream. pipe a swirl, starting in the centre of your   cupcake, working clockwise.

Thinly slice lime and place as Garnish on top of the cupcake.

10, Now pour yourself a Gin and Tonic and enjoy this beautiful cupcake.

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Happy Baking! All My Love

Paul xx

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