Desserts Gin & Tonic Cupcakes
Makes : 12
Preparation Time: 20 minutes
Cooking Time: 15 minutes, plus cooling
Ingredients
Ingredients for cakes -
- 100g softened butter
- 100g caster sugar
- 175g self-raising flour
- 2 eggs
- 1 lemon, zested
- 1 lime, zested
- 50ml tonic water
- 75ml gin
Ingredients for icing -
- 75g butter
- 60g icing sugar
- 200g cream cheese
- 25ml gin
- 1 tsp lemon juice
- 1 tsp lime juice
- Pink, purple, green and yellow food colour
- 12 edible flowers
Nutrition
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Method
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Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12 hole muffin tin with cupcake cases.
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Tip the butter, sugar, flour, eggs and lemon and lime zest into a food processor and blitz until you have a smooth batter.
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Add the tonic water and gin and blitz briefly, until just combined.
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Divide evenly between the cupcake cases and place in the oven to bake for 15-20 minutes until risen and just light golden brown.
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Remove and allow to cool while you make the icing.
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Wash out the processor and place the butter and icing sugar into it. Blitz until lightened in colour and smooth.
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Add the cream cheese, gin and lemon juice and blitz once more until totally smooth.
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Divide between 4 small bowls, then add a food colouring to each one and stir until the icing is evenly coloured.
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Decant into piping bags (fitted with nozzles if you like). Pipe in whirls onto the cooled cupcakes. Top with an edible flower and serve.
