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Serves 12
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For the cupcakes:
For the syrup:
For the buttercream:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a regular muffin tin with 12 paper cases.
- Beat together the flour, sugar, baking powder, salt, orange zest and butter until it reaches a sandy texture.
- Whisk together the milk, tonic, gin and eggs in a jug. The milk can curdle slightly but will come together once the eggs are whisked in.
- Pour the wet ingredients into the flour and mix slowly. When it is all added, give it another quick beat, but try not to over-mix it.
- Spoon into the prepared cases and bake for 15-20 minutes until a skewer inserted into the center comes out clean. Leave to cool completely on a wire rack.
- For the syrup, place all of the ingredients into a small saucepan and bring to the boil for 2-3 minutes. Set aside to cool.
- Meanwhile, to make the buttercream, beat the icing sugar and butter together until light and fluffy. Add the orange juice, orange zest, gin and tonic and continue beating until incorporated. If the mix is too runny, add more icing sugar until it reaches a pipable consistency.
- To assemble the cupcakes, pierce the cupcakes with a toothpick and brush over with the cooled syrup.
- Add the buttercream to a piping bag, or to a plastic bag with the corner snipped off. Pipe the buttercream on top of the cupcakes and finish with a little orange zest
Nutrition Facts
Per Serving 494 kcals, 18.4g fat (11.3g saturated), 76.9g carbs, 59.9g sugars, 3.6g protein, 0.6g fibre, 0.153g sodium
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