I love a little tipple of gin and lemonade, but working nights full time (including every other weekend 😫) I find I never get the chance to sit down and relax with the a little glass.
But, I have found a sneaky way to still be able to enjoy some Hendricks – booze gin and tonic cupcakes!
Its up to you how much you decide to put in, you can easily get tipsy off these! Cheers 🍸
Ingredients
- 175g salted butter
- 175g caster sugar
- 175g self raising flour
- 1/2 teaspoon baking powder
- 3 medium eggs
- 4tbsp tonic water
- 2tbsp gin (after cupcakes are baked)
For the icing – makes loads of icing!
- 125g unsalted butter
- 250g icing sugar
- Juice of 1 lemon
- 4tbsp gin
Prep Time: 20 minutes Cooking Time: 20-25 minutes Total Time: 40-45 minutes Makes: 16-18 cupcakes
Method
- Separate the eggs and whisk the whites until just soft peaks
- Pre-heat the oven to gas mark 4 and line a muffin tin with cases
- Beat the butter and sugar until light and creamy, mix in the egg yolks, then slowly the whites.
- Sift in the flour and baking powder and fold in fully but not over mixed.
- Stir in the tonic water and divide the mixture between the cupcake cases.
- Bake for 20-25 minutes until a skewer comes out clean.
- Whilst still hot, poke small holes in each cupcakes and brush with the gin – as much as you like!
- Transfer to a rack and allow to fully cool.
- For the icing, stir the softened(!) butter and icing sugar together until whipped together.
- Squeeze in the lemon juice and add more gin and cream together again.
- Pipe (or in my case spoon) the icing onto the cooled cakes, finishing with the zest of a lemon.
