Gin and tonic cupcakes

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Gin and tonic cupcakes Easy Food

Serves 12


For the cupcakes:
250g self-raising flour
280g caster sugar
2 tsp baking powder
A pinch of salt
Zest of 1 orange, plus extra to serve
80g unsalted butter,  at room temperature
120ml milk
100ml elderflower tonic
20ml gin
2 eggs
For the syrup:
Juice and zest of ½ an orange
40ml gin
40ml elderflower tonic
For the buttercream:
420g icing sugar
175g unsalted butter, at room temperature
Juice and zest of ½ an orange
2 tbsp gin
2 tbsp elderflower tonic

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a regular muffin tin with 12 paper cases.
  2. Beat together the flour, sugar, baking powder, salt, orange zest and butter until it  reaches a sandy texture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To assemble the cupcakes, pierce the cupcakes with a toothpick and brush over with the cooled syrup.
  9. 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

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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