June's Gin & Tonic Cupcakes | Recipes

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An ice-cold G&T is an absolute treat in the warmer months, why not extend the pleasure into baking as well? Our resident Queen of the Kitchen, June Colquhoun, has the perfect recipe for a flavourable treat that can be created in less than an hour. “Happy baking” – June x

Gin & Tonic Cupcakes

Ingredients

Here is everything you will need for this recipe.

– 150g unsalted butter/baking spread
– 150g caster sugar
– 200g self raising flour
– 3 medium eggs
– 3 tbsps gin
– 3 tbsps tonic

– 50g caster sugar
– 3 tbsps gin
– 3 tbsps tonic

– 150g unsalted butter (room temp)
– 375g icing sugar
– 200g self raising flour
– 3 tbsps gin
– 2-3 tbsps tonic

– Lime zest
– Lime slices

Gin & Tonic Cupcakes

Method

Follow these steps to make your own Gin & Tonic Cupcakes.

Heat your oven to 180ºc/160ºc fan and prep 12 cases
Beat the butter with the caster sugar until light and fluffy
Add the eggs and flour and mix again
Add in the gin, and the tonic, and then beat again.
Spoon the mix into the cupcake cases evenly and bake in the oven for 18- 20 minutes and leave them to cool fully on a wire rack.

Add the sugar, gin and tonic water to a pan on boil for a minute so the sugar dissolves. Brush/Spoon over the baked cupcakes.

Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
Add in the gin and tonic one tablespoon of each at a time, and beat fully each time.