New recipes

Gin & tonic cupcakes recipe

Gin & tonic cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes

Mini cakes for adults, easy to make and delicious. Great for a girls' night in.


Nottinghamshire, England, UK

10 people made this

IngredientsMakes: 12 cupcakes

  • 170g butter, at room temperature
  • 170g caster sugar
  • 3 large eggs
  • 170g self raising flour
  • 1 teaspoon baking powder
  • 2 limes, juiced and zested
  • 2 tablespoons gin
  • 2 tablespoons tonic
  • For the butter cream
  • 85g butter, at room temperature
  • 170g icing sugar

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Pre heat oven 190 C / Gas 5. Line a muffin tray with 12 paper cases.
  2. Cream together butter and sugar till light and fluffy. Add eggs, one at a time, till combined.
  3. Fold in the sieved flour and baking powder, the gin, tonic and lime zest.
  4. Use an ice cream scoop to spoon the mixture into muffin cases on a muffin tray but a spoon works just as well.
  5. Bake for 15 to 18 minutes.
  6. For the butter cream beat butter, icing sugar and lime juice to taste until smooth. When cool decorate muffins with butter cream.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (0)


Gin ‘n’ tonic cupcakes

Preheat the oven to 170°C and line a 12-hole muffin pan with cupcake cases.

Cream the butter and caster sugar until light and creamy.

Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Sift the flour and fold in, take care not to overmix. Stir in the tonic water.

Divide the mixture between the cupcake cases, filling each one ¾ of the way. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the tin and prick using a fork. Brush liberally with the gin. Allow to cool.

To make the icing, soften the cream cheese with a whisk, add the icing sugar and whisk gently. Peel the cucumber and blend the skin to make a purée. Add the cucumber purée and gin and continue mixing until smooth and glossy. Pipe or roughly spoon the icing onto the cupcakes and decorate with lime zest.

Cook's note: This super-simple recipe was inspired by my love for the timeless and nuanced flavour of gin and how it turns a cupcake into a chic, party food.

Recipe by: Khanya Mzongwana View all recipes

Feel a fridge forage coming on? Khanya's recipes are the ones you need on hand.


Gin and Tonic cupcakes: sweet dreams are made of this!

OMG. I don’t think it gets much better than this. We’ve already delved into the delights of cooking with gin. We’ve shared recipes for gin trifles, we’ve told you how to make gin scampi and we’ve given you an easy recipe for gin baked salmon. But that was all just a preamble to this moment. We are giving you the gin and tonic cupcakes recipe!
All joking aside, this recipe will make you feel like you’ve died and gone to gin and tonic heaven. If you like gin and tonic and have a sweet tooth (guilty!), then this is a gin lovers dream come true. A huge thank you to Janet patisserie for publishing this gorgeous (and easy) recipe that is perfectly suited to any Mad Hatters looking for a tea party.

Soft, sweet (with loads of gin and a buttercream topping)

These little gin and tonic cupcakes are simply delicious. Soft and sweet, these delicious bundles of gin delight are packed with flavour. From an almost impossibly light sponge base to an extraordinary buttercream frosting, with a little hint of lime, this could fast become your go-to Sunday treat.
The buttercream dominates but the gin comes through clearly. And the lime really brings it all together with a gratuitous burst of citrus that will pep you up in a moment. So, without further ado, here is the recipe you’ve been waiting for. This recipe makes around 12 cupcakes and you can rustle up a baker’s dozen of these in as little as 30 minutes.
Plus, it’s always a good idea to keep the gin bottle near you on these occasions. Just in case the chef needs that little extra bit of gincouragement!
I hope you’re as excited as I am about this…


THERMOMIX ® RECIPE

2. Mix butter and caster sugar together for 5 seconds speed 8.

3. Insert butterfly and mix 2 minutes, speed 4.

4. Scrape down sides and mix another 2 minutes speed 4, take out butterfly.

5. Add lime juice and zest, milk and gin. Mix 10 seconds speed 4.

6. Add 1 egg and mix 10 seconds speed 4, and the other egg and mix 1 minute speed 4.

7. Add plain flour, salt and baking powder. Mix 10 seconds speed 3, scrape down sides of bowl and mix 10 seconds speed 3.

8. Distribute the batter into 12 patty pans and bake for 15 to 20 minutes, or until lightly golden.

1. Place icing sugar and butter into TM bowl, mix 15 seconds speed 8.

2. Add gin and lime juice, mix 4 minutes reverse speed 2. Scrape down sides of bowl, mix 4 minutes reverse speed 2 or until desired consistency is reached.

3. Once the cakes have cooled completely, spread or pipe the icing on top.


The Wobbler

Ingredients:

  • 6 leaves gelatine
  • 200ml gin
  • 600ml tonic water
  • 1 lime, zest only
  • 110g caster sugar
  • 75ml elderflower cordial
  • 1 lime, cut into wedges
  • ½ cucumber, diced
  • Mint leaves

1. Soak the gelatine leaves in cold water. Pour the gin, tonic and lime zest into a large saucepan and allow to stand for 20-30 minutes to allow the lime zest to infuse.
2. Next, add in the sugar and bring this mixture to a very gentle boil. Once it starts to boil, remove it from the heat and stir in the elderflower cordial.
3. Strain off the water from the gelatine and whisk that into the gin and tonic mixture.
4. Meanwhile, select your glasses and put a wedge of lime in the bottom of each with some diced cucumber. Allow the gin and tonic mixture to cool (but obviously not set) and then pour the gin and tonic mixture on top. Transfer to the fridge for at least four hours to allow to set, but preferably overnight if time allows.
5. Garnish with some additional lemon or lime segments, cucumber and fresh mint.


Ultimate Boozy Gin and Tonic Cupcakes Recipe

These cupcakes have been designed to enhance the botanicals in gin using items you can purchase from most supermarkets. Without adding gin you could probably get away with these as G&T

Ingredients

175g softened butter
175g golden caster sugar infused with crushed juniper
3 eggs
140g self-raising flour infused with crushed juniper
85g ground almonds infused with crushed juniper
1 tsp grown cinnamon
1 tsp vanilla
Dash of salt
30mL milk
20mL tonic
50mL gin infused with 1tbsp coriander
grated zest of one lime
grated zest of one orange

250g icing sugar
50mL gin
Splash of tonic
200g butter
Lime slices to decorate

Method
Before starting take a tablespoon of juniper berries and crus them slightly with a mortar and pestle or similar. Add to the measured sugar in a bag or jar, leaving it sealed for at least an hour. Do the same with the almonds and flour. You will have to sift the berries out later so don’t crush too small. Also crush the corriander and add it to the gin to steep and enhance the flavour.
Heat oven to 160C or 150C for a fan oven.
Line your muffin tin with 12 paper cases. These sweat a lot so you might want to use foil cases.
Beat the butter and sifted sugar (to remove juniper berries) together with an electric whisk or whatever but a lot until the mix is light and fluffy.
Beat in the eggs one at a time, beating each a bit first then fully beating in to the batter.
Add the cinnamon and vanilla.
Add the sifted flour and sifted almond flour (to remove juniper berries).
In a measuring cup first add the milk to 30mL measure then add the tonic to the 50mL measure (making it 20mL of tonic), then add strained gin (to remove the crushed coriander). Lastly add a pinch/dash of salt and whisk. Add this mix to the batter and whip in.
Finally add the grated zests and mix well.
Add around 60g of batter to each cupcake paper. Add more if there is spare.
Bake for 15-20 mins until golden, risen and a skewer poked in the centre comes out clean.
Let cool out of the muffin tin (remember these will sweat) and make the icing by adding the icing sugar to a bowl and pouring the gin in and mixing a bit. Next add softened butter and start to whip. If you have juniper extract it will help bring out the gin flavour.
Once cooled spread the icing on, add a lime slice to garnish and ENJOY!


Gin and Tonic Cupcakes

I mean, what’s not to love about a recipe with the words ‘Gin’ in it? My tipple of choice (though a decision I often regret the day after a session) works wonderfully in these zesty little cupcakes which are perfect for your G&T drinking partner(s) in crime!


As the saying goes, when life gives you lemons you’d be silly not to put them in a cake or a dosage of Gin…so why not do both? A match made in heaven, these cupcakes are so easy to make, and the slightly sour lemon curd works really well with the subtle lemon sponge and Gin infused buttercream. You can also dress them up as much as you like – I added some beautiful edible flowers which you can make yourself by coating in a sugary egg mixture or by ordering online from various suppliers.


Once baked, these cupcakes will keep for up to 5 days in an airtight container. You can also swap the lemon for lime if you fancy another tangy twist.


Gin and Tonic Cupcakes #SundaySupper

Do you love holiday music and movies? Do you wait in anticipation for the day after Thanksgiving to start listening to holiday music without the shame of turning it on “too early”? Is the Hallmark Channel, ABC Family and any other cable channel on 24/7 so you can catch all the Christmas movies? Is that you? Yeah, well it’s okay to admit it today because #SundaySupper is bringing back our love of music and movie inspired dishes with a holiday theme!

I do have a confession to make though, I am a Jew that loves Christmas music. I can’t help it, I just do. I know I’m not the only one. But you’re probably thinking right now, what do Gin and Tonic Cupcakes have to do with Christmas music or movies? Well. . . nothing but they do have to do with Adam Sandler’s Chanukah Song!

Tell your friend Veronica It’s time to celebrate Chanukah I hope I get a harmonicah Oh this lovely, lovely Chanukah So drink your gin and tonicah

What do gin and tonics have to do with Chanukah? Absolutely nothing but I can’t resist the opportunity to put booze in my desserts and it makes a fun holiday or new year (okay really year round) treat. Just remember this is for the adults only, there is gin in that frosting!

I remember when the Chanukah song was released, I must have been in high school and we were obsessed with it. Finally a fun Chanukah song for us and to this day, I still get a chuckle whenever I hear it.

Okay… This is a song that uhh.. There’s a lot of Christmas songs out there and uhh.. not too many Chanukah songs. So uhh.. I wrote a song for all those nice little Jewish kids who don’t get to hear any Chanukah songs. Here we go…

Cupcakes so good the pug tried to make a go for them, but we stopped him just in time!

  1. Heat your oven to 350 degrees and line 2 12 cup cupcake pans with cupcake liners.
  2. In a medium bowl, combined the flour, baking powder, salt, baking soda and lime zest.
  3. In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar until light and airy about 2-3 minutes.
  4. Beat in the eggs one at a time until combined and scrape down the sides and bottom of the bowl.
  5. Stir in the lime juice and gin.
  6. Mix in half the flour mixture, then the tonic and finally the remaining flour until thoroughly combined.
  7. Fill the cupcake liners 2/3 of the way full with the batter and bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.
  9. In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and confectioners sugar on low speed.
  10. Add the lime zest, juice, tonic water and gin. Slowly increase the speed until the frosting comes together and is nice and smooth.
  11. Bring the speed up to medium high and mix for 2-3 minutes or until the frosting is light and fluffy.
  12. Pipe the frosting or spread it on the cupcakes using an offset spatula.
  13. Makes 22 cupcakes

Check out the rest of the holiday music and movie inspired recipes below!

Party Appetizers & Snacks:

Oven-Roasted Applesauce Scented with Rosemary & Vanilla-Inspired by the song
“Christmas in the Trenches”Shockingly Delicious
Roasted Chestnuts Inspired by the movie “The Christmas Song”Food Lust People Love
A Popcorn Trio
Inspired by the song “Let it Snow”Hot Momma’s Kitchen Chaos
Chai Tea Abominable Snow Buddies
Inspired by the movie “Rudolph”Cupcakes & Kale Chips
Raisin Bran Muffins for a Crowd
Inspired by the movie
“National Lampoon’s Christmas Vacation”In The Kitchen With Audrey and Maurene
Icicle Candy and Reindeer Snacks Inspired by the movie “Snow” Treats & Trinkets
A Christmas Carol Plum Pudding
Inspired by the movie “A Christmas Carol”No One Likes Crumbley Cookies
Yukon Mashed Potato Cakes
Inspired by the movie “Rudolph” Cookin’ Mimi
Christmas Pudding
Inspired by the song “Over the River and Through the Woods” A Kitchen Hoor
Pumpkin Pudding
Inspired by the movie “Nightmare Before Christmas”Basic N Delicious
Elf-Inspired Christmas “Grams”
Inspired by the movie “Elf”MarocMama
Sugarplums
Inspired by the movie “The Nutcracker”Happy Baking Days
Chai Spiced Roasted Nuts
Inspired by the song “Chestnuts Roasting on an Open Fire” – Take A Bite Out of Boca

Festive Main Dishes

Maple Syrup Spaghetti– Inspired by the movie “Elf”- Momma’s Meals
Who Hash Inspired by the movie “How The Grinch Stole Christmas”girlichef
Ginger Orange Glazed Cornish Hens Inspired by the song “The 12 Days of Christmas”Sue’s Nutrition Buzz
NY Hot Dog with Sabrett-style Onion Sauce Inspired by the movie “Die Hard”Small Wallet, Big Appetite
Classic Caesar Salad Inspired by the movie “The Santa Clause”The Little Ferraro Kitchen
Individuals Meatloaves & Horseradish Mashed Potatoes for Mommy’s Little Piggies – Inspired by the movie
“A Christmas Story”The Not So Cheesy Kitchen
Christmas Waffles Inspired by the TV special “A Claymation Christmas Celebration”Curious Cuisiniere
Filthy Animal Pizza
Inspired by the movie “Home Alone”Foxes Love Lemons
Chicken Orzo Soup
Inspired by the song “12 Days of Christmas”Family Foodie
Brandied Candied Sweet Potatoes
Inspired by the song “Christmas Is The Time To Say ‘I Love You’ ” –
Cindy’s Recipes and Writings

Sweet Holiday Treats:

Gin and Tonic Cupcakes Inspired by Adam Sandler’s ” The Chanukah Song”The Girl In The Little Red Kitchen
Chocolate Chip Shortbread Bars Inspired by the movie “Love Actually”Magnolia Days
Gingerbread Marshmallows Inspired by the song “Marshmallow World”Jane’s Adventures in Dinner
Hazelnut Chocolate Chip Cookies Inspired by the movie “The Gremlins”Killer Bunnies, Inc
White Chocolate Peppermint Fudge Inspired by the song “I’m Dreaming of a White Christmas”Alida’s Kitchen
Snowball Cookies – Inspired by the movie “White Christmas”The Foodie Army Wife
Penuche Fudge
Inspired by the movie “Elf”Pies and Plots
Hot Chocolate Cookies
Inspired by the movie “Santa Clause”Mess Makes Food
South Pacific Coconut Tres Leche Cake
Inspired by the movie “South Pacific”The Ninja Baker
Cookies & Cream Fudge
Inspired by the movie “Elf”The Messy Baker

Cozy Drinks:

Toasted Coconut Hot Cocoa– Inspired by the song “Let It Snow”Chocolate Moosey
The Christmas Gram Inspired by the movie “Elf”An Appealing Plan
Eggnog Hot Chocolate Inspired by the movie “National Lampoons Christmas Vacation”Peanut Butter and Peppers
Vermont Hot Cocoa
Inspired by the movie “White Christmas”Kudos Kitchen By Renee
Spiked Hot Chocolate Peppermint Ice Cream Floats
Inspired by the song “Holly Jolly Christmas “NeighborFood

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.


Gin & tonic cake

Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.

Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.

Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.

To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.

To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.

To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.


Preparation

For the Sponge

First up preheat your oven to 180°C/ 160°C/ Gas Mark 4. Grab your 2lb loaf tin and give it a quick grease and line with baking parchment.

Pop your margarine and sugar into a bowl and beat together until light and fluffy.

Add the eggs and lime zest and continue to mix until your mixture is smooth, if it begins to curdle don’t worry add a spoonful of flour and it’ll be lovely and smooth in no time.

Sieve over the remaining flour and fold through your mixture until just combined. Pour in your tonic and mix again.

Pour your mixture into your prepared loaf tin and smooth the top. Pop in the oven to bake for 45-50 minutes until your sponge has risen and is a lovely golden brown, to double check it’s fully baked pop a skewer into the centre and it should come out clean.

For the Syrup

Whilst your cake is baking lets get the syrup ready pop the sugar, gin and tonic in a saucepan and gently heat over a low heat to melt to sugar. Set aside.

Once your cake is out of the oven poke a few small hole in the top using a skewer and pour over your syrup and allow to soak in.

To Decorate

Once your cake has cooled, pop the icing sugar, gin and lime juice in a bowl and mix together until your have a smooth, pourable consistency – if it’s too thick add a bit more liquid, if it’s too runny add a bit more icing sugar. Pour your icing over the top of your cake and use a spoon to help tease the icing to cover the top of the cake and drip down the sides.

Finally decorate your cake with some lime slices and sprinkling of lime zest. Ta-dah you’ve just turned a drink into a scrumptious cake!

Your cake should keep in an airtight container for about 5 days, the syrup will help keep the cake moist.

If you’re feeling experimental why not have a go at using oranges instead of limes for a fruity twist!


Gin & Tonic Cupcakes

Gin is not just for drinking, and during this period of self-isolation I decided to bake these gin & tonic cupcakes to keep my spirits up.

They’re pretty simple to make, and tasty too. Next time, I’ll fiddle with the the buttercream by adding some lemon or lime to boost the gin flavour.

Ingredients

150ml gin (I used Distillery Botanica’s Moore’s Juniper Cut)

60ml tonic water (I used Fever-tree Indian tonic)

2 limes, 1 finely grated for zest and one to cut into tiny wedges for decoration if desired.

Method

Pre-heat the oven to 180C/350F or Gas Mark 4. Make up a tray with 12 cupcake cases.

Beat 200g butter with 200g caster sugar in a large bowl. Add the self-raising flour and eggs and combine. Fold in 75ml of gin.

Fill the cupcakes cases with the batter and bake for 20-25 minutes until risen and golden.

Now, make a gin and tonic syrup. Add 50g sugar and 50ml of tonic to a saucepan and bring to the boil. Stir continuously until the sugar has dissolved and then add 30ml of gin.

As soon as the cupcakes come out of the oven, brush the gin and tonic syrup over them. Leave them to stand for 10 minutes then place on a wire rack and allow to cool.

Make the topping by whisking 250g butter and 250g icing sugar together until pale and fluffy, then add the last 45ml of the gin and 10ml of the tonic gradually, while beating continuously.

Top the cupcakes with buttercream and sprinkle lime zest on top (and a piece of lime if desired.)


Watch the video: CUPCAKES ΣΟΚΟΛΑΤΑΣ. (December 2021).