Lots of you have asked for the recipe for the cupcakes I made for Jen’s leaving do at the weekend so here you go folks.
175g unsalted butter that you have softened
175g of golden caster sugar
175g self raising flour
3 medium eggs
4 tablespoons of tonic water
2 tablespoons of gin (at least!)
250g of softened butter
500g icing sugar
juice of one lime or one lemon
4 tablespoons of gin
Preheat your oven to 170 and line a 12 hole cupcake tin with pretty paper cases. Beat butter and sugar together in a bowl until light and creamy. Add the eggs one at a time and whisk well. Sift in the flour and whisk lightly. Be careful not to overwork the mixture as they will not rise nicely if you do. Stir in the tonic water. Fill your cupcake cases and bake for between 18-20 minutes depending on your oven. If they have rise, are golden and spring back to the tough they are done. Leave to cool slightly on a cooling tray and then pierce with a skewer about 6-8 times for each cupcake. Brush the cakes with your gin. Make your icing by softening the butter and gradually add the icing sugar, whisk until smooth. Squeeze in the lime or lemon juice and finally add the gin.Once they are cool ice the cakes and decorate with grated lime or lemon zest or edible glitter whichever takes your fancy. You will not be disappointed!