Gin and Tonic Cupcakes

Serves: Makes Twelve | Prep: 20 min | Cook: 10 min

Ingredients:

Cupcakes:
1 cup butter, room temperature
1 cup sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 Tbsp gin

Syrup:
2 Tbsp gin
2 Tbsp tonic water
1 Tbsp freshly squeezed lime juice
1/8 cup sugar

Icing:
1/3 cup butter, room temperature
3 cups powdered/icing sugar
2 Tbsp gin
2 Tbsp tonic water

Directions:
Preheat oven 350F/180C. Line a cupcake tin with cases.

Cream butter and sugar together in a mixer with a paddle attachment. Add eggs and vanilla, mix well. With the mixer on low speed add flour, mix until combined, gently stir in the gin. Bake, 10-15 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly on a wire rack.

While cooling, make the syrup; add gin, tonic, lime juice, and sugar to a small saucepan. Bring to the boil, then simmer, until all the sugar has dissolved. Let cool slightly, use a toothpick to prick holes into the top of the cupcakes and spoon the syrup over the cupcakes. Let the cupcakes cool completely before icing.

For the icing; add butter and sugar to a mixer with a paddle attachment. Start with the mixer on low speed, gradually increasing the speed to medium high. Add gin and tonic water, mix, until the icing is smooth, about 5-7 minutes. If needed add more tonic, 1 Tbsp at a time until the desired consistency is reached.

Pipe or spread the icing onto the cooled cupcakes, garnish with lime zest, a lime wedge and a green straw.