Cocktail recipes
Gin ‘n’ tonic cupcakes
12
Easy
20 minutes
20 minutes
Ingredients
-
For the cupcakes
- 175 g unsalted butter, softened
- 175 g caster sugar
- 3 free-range eggs
- 175 g self-raising flour
- 4 T tonic water
- 2 T gin For the icing:
- 250 g cream cheese
- 500 g icing sugar
- 1 cucumber
- 4 T gin
- 1 lime, zested
Method
- Preheat the oven to 170°C and line a 12-hole muffin pan with cupcake cases.
- Cream the butter and caster sugar until light and creamy.
- Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Sift the flour and fold in, take care not to overmix. Stir in the tonic water.
- Divide the mixture between the cupcake cases, filling each one ¾ of the way. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the tin and prick using a fork. Brush liberally with the gin. Allow to cool.
- To make the icing, soften the cream cheese with a whisk, add the icing sugar and whisk gently. Peel the cucumber and blend the skin to make a purée. Add the cucumber purée and gin and continue mixing until smooth and glossy. Pipe or roughly spoon the icing onto the cupcakes and decorate with lime zest.
Cook's note: This super-simple recipe was inspired by my love for the timeless and nuanced flavour of gin and how it turns a cupcake into a chic, party food.