Gin and Tonic Cupcakes and a Cake #recipe

These have been so popular I have had to blog it again, I also made a cake version last week from my friend who love's gin and needed a treat. I think cakes are quicker to make or less faff anyway but the choice is upto you...

This made me exactly 12 cupcakes.

Ingredients. 

175g Softened Butter
175g Caster Sugar
175g Self Raising Flour
3 Medium Eggs
Juice of 1 Lime
2 Tbsp Gin 
5 Tbsp Tonic Water (1 Baby tin will do it)

Method:

1. Pre-heat your oven to 170c and line a cupcake/muffin tin with 12 cases
2. Put the butter and sugar in a bowl and beat together until light 
3. Add the eggs one at a time whisking in and making sure each one is fully combined before adding the next
4. Sift in the flour and fold in being careful not to over stir it
5. Stir in the Gin, tonic and Lime. 
6. Divide the mixture between the 12 cases.
7. Bake for approximately 20 mins until they are golden and spring and a skewer comes out clean
8. Remove from tins and place on cooling rack while they are still hot pierce each one with a skewer half a dozen times and brush as much gin as you think you can get away with

The Butter Cream - I just used my own recipe here.

Ingredients.

110g Soft Butter

2tbsp Gin

1 tbsp Tonic

Zest and juice of half a lime.

500g Icing Sugar

A lime sliced up in thin wedges. (3 total for the whole recipe)

Edible silver stars or glitter optional.

Method:

1. Put all the butter, liquid and half the icing sugar in a bowl.      Beat thoroughly. 

2. Add the rest of the icing and beat until all combined. 

3. I used a Wilton Star Tip 1M Nozzle and a disposable piping bag to    pipe on the icing, placing a slice of lime and a dust of silver      stars after each one. 

Voila! 

G and T cake

Oscar decorated this so not as glam looking but still yummy.

This makes a large 8inch Round cake

Ingredients:

225g Caster Sugar

225g Unsalted Butter

235g Self Raising Flour combined with 1tsp Baking Powder

4 Eggs

Juice of 1 Lemon or Lime

2 Tbsp Gin

5 Tbsp Tonic Water

Method:

1. Preheat the oven to 170C line and grease two 8inch round tins
2. Weigh out all the Ingredients ready. 
3. Cream the butter and sugar until fluffy.
4. Alternate adding egg and flour to the butter and sugar. Making sure they are combined well after each addition but don't over beat.
5. Fold in the Lime, Gin and Tonic water.
6. Divide into 2 tins and bake for about 25mins or until raised and golden.
7. Once cool brush with a little gin. 
8. Make a batch of the G and T butter cream as per above.

 

My little Chef.

I sandwiched the sponges with a thick layer of lemon curd and the butter cream. Then used the remaining butter cream on the top. A swirl of some more lemon curd and sprinkles as per Oscar....viola.

Enjoy xox