It’s been far too long since these were last made, and I had a baby shower/birthday party for a gin lover to attend today, so I had the perfect excuse. They are easy, just a tweak of my usual cupcake recipe, and they may sound strange but are actually delicious.
The tonic is in the cake, and the gin is in the icing. The flavours are subtle. I’ll be (possibly) slightly controversial with the gin snobs out there and say that it doesn’t really matter what type of gin you use, it’s only a small amount.
250g butter, at room temperature
2 cups caster sugar
1 cup tonic water
3 cups self-raising flour
Preheat the oven to 180C. Cream the butter and sugar, add eggs one at a time and beat briefly after each addition. Add the flour and the tonic water in 2 batches, and fold into the mixture. Spoon into lined cupcake trays and bake for about 25 minutes. Turn onto a wire rack to cool before icing.
I make a basic buttercream to ice them and add about 50ml of gin and some lime juice to taste. This time I also sprinkled some green coloured sugar on top for a bit of fun.