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Gin and Tonic Cupcakes

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For the cupcakes:

  • 175g unsalted butter
  • 175g golden caster sugar
  • 175g self raising flour
  • 2 large eggs
  • 1tsp baking powder
  • 1tsp vanilla
  • 1 tbsp tonic water
  • 2tbsp gin
  • zest of 1 lime

For the frosting:

  • 125g butter
  • 250g icing sugar
  • 1tbsp gin
  • 12 tbsp milk
  • white marshmallows and lime wedges to decorate


For the cupcakes:

  1. Preheat the oven to 180C – 160C fan and line a cupcake tray with 12 liners.
  2. In a large bowl sift together the flour and baking powder. Set aside.
  3. 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.
  4. 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:

  1. 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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British