Gin and Tonic Cupcakes
For the Gin Syrup:
60g of Caster Sugar
40ml of Tonic Water
50ml of Your Favourite Gin (Make Sure you use your favourite for this recipe -
I used Brighton Gin.)
For the Cupcake:
125g of Unsalted Butter
125g of Caster Sugar
1/4 tsp of Bicarbonate of Soda
125g of Self-Raising Flour
Grated Zest of one Lemon
For the Buttercream:
250g of Unsalted Butter
400g of Icing Sugar
Zest of one Lime
A few tsps of milk, or 3 tsps of Tonic Syrup (if you have some)
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.
Happy Baking! All My Love