Who knew that my favourite drink could be converted into a delicious, tasty cupcake? The first time I made these was for a Macmillan coffee morning at work to add a bit of buzz and excitement and they hardly lasted five minutes! So, I kept making them, for parties, friends birthday’s and just a little treat for myself now and again.
The trick is getting the right amount of gin! I tested a lot of different recipes and there was a little trial and error (ok, a lot of trial and error) but never enough of an actual gin and tonic taste! It was just a vanilla cupcake with a little twist at the end.
Putting gin into a cake batter is a bad idea, the alcohol will be cooked off during the process and you won’t get the distinctive flavour. However, tonic in the batter works well and adds a slight fizz. My secret is spiking the top of the cupcakes five to ten times with a skewer and using a pastry brush to top the cupcakes with gin, a little like a lemon drizzle. Then, as well as a large helping of gin in the icing, top the cupcake with a pipette full with gin which can then be squeezed into the cupcake for that extra kick of flavour.
When making alcohol cakes always remember:
- The alcohol can easily be cooked off during baking so for the best effect and best flavour, add the alcohol afterwards like a lemon drizzle
- Add your choice of alcohol to the icing, but don’t overpower it. Tasting your icing as you add the alcohol is the key here
- In cupcakes, a pipette full of your chosen alcohol is the best bet of getting a fantastic flavour! It also gives the recipient the choice on strength
Want to make G&T cupcakes for yourself? Try them out here (recipe makes 12)
- 175g Unsalted butter
- 175g Caster sugar
- 200g Self raising flour
- 2 Large eggs
- 1tsp Baking powder
- 1tsp Vanilla extract
- 6tbsp Tonic water (preferably Fever Tree)
- 5tbsp Gin (preferably Bombay Sapphire or Hendricks)
For the icing:
- 250g Unsalted butter
- 600g Icing sugar
- 50ml Gin
- 2tbsp Tonic Water
- Juice of 1 lime
- 12 x Wilton Shot Tops
- 150ml Gin
- Pre-heat the oven to 180˚C and line a cupcake tray with 12 cupcake cases.
- Place the butter and sugar into a bowl and mix together until light and creamy.
- Add eggs one at a time, mixing well in between each addition.
- Add the flour and baking powder in one go and mix ensuring all ingredients are fully combined.
- Add the tonic water and gin and stir ensuring all ingredients are incorporated.
- Fill the cupcake cases to 1/2 full and bake for 20-25 minutes or until the cake bounces back when lightly pressed down.
- Whilst the cupcakes are still warm, pierce the top of them 5 to ten times and using the gin, brush over each cake with a pastry brush then leave to cool.
- To make the icing, mix the butter and icing sugar together until creamy.
- Add the gin, tonic water and juice of one lime a little at a time and mix at a high speed for five minutes (longer if mixing by hand). This will ensure all ingredients are fully incorporated and the icing is light and fluffy.
- Pipe a generous swirl onto each cupcake and sprinkle lime zest over the top.
- Cut lime into wedges and place a single wedge on each cupcake.
- Take the Wilton Shot Tops and fill them with the gin and place on the opposite side of the cupcake to the lime wedge.
- Serve and enjoy the buzz!