Gin & Tonic Cupcakes

In honour of International Gin & Tonic day, I decided it was only fitting to create something sweet and decadent for the occasion.

These cupcakes were meant to be eaten on a sail back from Howth. But, due to lack of wind, they'll just have to be eaten in front of the TV watching Peaky Blinders. Oh well!

For a more subtle alcohol presence, replace the tablespoons with teaspoons.

I think these cupcakes would be the perfect addition to any garden party you might be attending over the next few months. The lime juice and lest really makes the cakes sing.

Let me know how yours turn out!

Xoxo

GIN & TONIC CUPCAKES 

Makes 12 cupcakes. Pre-heat oven to 170 degrees celsius.

175g self-raising flour
175g Irish butter (unsalted) at room temp
175g caster sugar
3 medium eggs at room temp
4 tablespoons of tonic water
4 tablespoons of gin (Hendrick's, preferably)

Icing:
1 pack of instant royal icing
Juice of a fresh lime
4 tablespoons of gin

Lime zest and slices to decorate

-  Cream cutter and sugar together. Add the eggs one at a time, beating well after each addition. Sift in the flour and combine. Stir in the tonic water and gin. Divide batter into 12 cupcake cases and bake in oven for 20 minutes.
- Remove cakes and while still hot, skewer holes in the tops and brush gin over each one. Allow to cool.
- To make icing, add liquids to the icing sugar and beat on a high speed until it can maintain a soft peak like so:

- I used a spoon but you can also use an icing bag to spread the icing liberally across each case. Decorate with slices of lime and zest.