Jill's Recipe: GIN AND TONIC CUPCAKES

Makes 12 cupcakes

· 175g unsalted butter softened

· 175g golden caster sugar

· 175g self raising flour

· 3 large eggs

· 4 tbsps. tonic water

· 3 tbsps. gin

ICING

· 250g unsalted butter softened

· 500g icing sugar

· Juice of one lime

· 4 tbsps. gin

METHOD

Pre heat oven to fan 160c or equivalent

Put the butter and sugar into a bowl and beat together until light and creamy making sure you use a spatula to clear down the sides

Add the eggs one at a time whisking in until fully combined before adding the next

Fold in the flour being careful not to over beat and stir in the tonic water

Divide between the 12 cases

Bake for approx. 20 minutes until they are golden and a skewer comes out clean

Remove from the tins and place on a cooling rack and whilst they are still hot pierce each one a few times with a skewer and drizzle in as much gin as you can get away with – don’t be scared to add a little more if you wish!!!!

For the icing soften the butter add the icing sugar and whisk until smooth - add the gin and lime juice.

Decorate as you wish with some lime zest for an authentic look – I piped mine on and added edible round logos but you can do what you wish!

If you don’t drink alcohol of course or you want to make them with the younger members of the family just add non alcoholic gin or a cordial of your liking – maybe elderflower would be nice – let me know!