Last year, for my Birthday, I received five bottles of gin. Yes, that’s right, five! One bottle of Hendricks, two bottles of Tanqueray 10, one bottle of Gordons and one bottle of pink gin. That’s a whole lot of G&T’s, in fact, it’s enough to keep a girl in G&T for almost a whole year. With my Birthday fast approaching I’m down to my last bottle of Tanqueray and readying my cocktail cabinet for this years onslaught. So, you should know by now, I’m just like every other cliched blogger in the world, I’m a G&T kinda gal. With ice and a slice, of course. I came to gin early in my life, at the ripe old age of 18. My local student club night, Get Ya Skates On, served a double G&T for £1.50. My poor student bank balance enjoyed this deal and thus, a lifetime relationship was born. Here’s to ten more years.
I can’t actually believe it has taken me this long to include my favorite tipple in a cupcake recipe. Maybe I thought it too sacred or maybe I didn’t want to waste good gin on what could turn out to be a rancid failure, I don’t know, but five bottles of the stuff means I can afford to be a little dangerous. I used the premise of my Margarita cupcakes to create this recipe, they turned out amazingly so surely it should work with gin. It does!
Gin and Tonic Cupcakes
175g unsalted butter
175g golden caster sugar
175g self raising flour
25g plain flour
2 large eggs
1tsp baking powder
3 tbsp tonic water
zest of 1 lime
Preheat the oven to 180C – 160C fan and line a cupcake tray with 12 liners.
In a large bowl sift together the flours and baking powder. Set aside.
Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Stir in tonic water.
Fill the cupcake liners to 2/3 full and bake for 20 – 25 minutes or until a skewer inserted into the cake comes out clean. Pierce the top of each cupcake five times and using half of the gin, brush over each cake. Leave to cool.
For the frosting mix the butter and icing sugar together until pale and creamy. Add the remaining gin to the frosting and mix to combine. Pipe a generous swirl upon each cake, grate over some lime zest and top with a marshmallow ice cube and a wedge of lime.