- 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
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.