RECIPE | Gin & Tonic

These just ain't no ordinary cupcakes! Who knew that the nation's favourite tipple could be converted into a cupcake? The first time I made these was for a Macmillan coffee morning at work to add a little buzz and excitement and they hardly lasted five minutes! So, I kept making them, for parties, friends birthdays and the orders just kept flooding in. This is now my best-selling flavour and it's time that I let you all in on the secret.



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 does work well in the batter and adds a slight fizz. But top those cakes with a pipette full of gin and you're onto a winner. That means that you can squeeze as much or as little gin as you like into the cake (for an extra kick, add a little gin to your icing too!)


Tip:

When making alcohol cupcakes, remember that the alcohol can be cooked off during baking so for the best effect and best flavour, add the alcohol afterwards. A pipette full of your favourite tipple is the best way of adding the fantastic flavour - it also gives the recipient the choice on strength.






Gin & Tonic Cupcakes (makes 12)


Ingredients

175g Unsalted butter

175g Caster sugar

175g Self raising flour

2 Large eggs

1tsp Baking powder

1tsp Vanilla extract

4tbsp Tonic water


For the icing:

250g Unsalted butter

500g Icing sugar

100ml Tonic water

50ml Gin


To decorate:

12 x pipettes of gin (50ml)

12 x Lime wedge (for the right thickness, you should be able to get this from one lime)


Method

1.Pre-heat your oven to 180°c fan and line a cupcake tin with 12 cupcake cases.


2.Place the butter and caster sugar into a bowl and whisk (with an electric mixer if you have one) on a high speed setting until light, fluffy and creamy.


3.Add the eggs one at a time, mixing well in between each addition to that you get back to the light and fluffy texture. Then, add both flours and baking powder in one go. Fold the flour mixture in until all ingredients are fully combined.


4.Add four tablespoons of your tonic water and stir in.


5.Fill your cupcake cases to 2/3 full and bake for 15-20 minutes until the cake bounces back to the touch (if you’re not confident, insert a skewer and if it comes out clean then your cake it done!)


6.As the cupcakes are still slightly warm, remove them from the tin to cool completely.

7.For the buttercream, allow your block butter to come to room temperature and chop into cubes before mixing with your electric mixer until creamy. Then add your icing sugar all in one go along with 50ml of your tonic water. Mix on a high speed and add a little more tonic if it’s too stuff (check out our buttercream tutorial on instagram at @victoriasspongesuk).


8.Pop your nozzle into the bottom of your piping bag and cut the end off so that your nozzle sits snuggly. Then fill with your buttercream and pipe a generous swirl onto each cupcake and add a small wedge of lime (your wedges should be small enough to get 12 out of one lime).


9.Fill each pipette with your gin and pop these into the opposite side of the cupcake.


10.Finally, tag us in your pictures and enjoy your little cupcakes of heaven! Can’t wait to see your creations!


#GetBakingWithVicSponges


COMING SOON - G&T BAKING KITS!



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