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It's G&T time with these delicious gin and tonic cupcakes!


12 cakes

Total time

30 minutes






  • 180 g margarine/unsalted butter
  • 180 g golden caster sugar
  • 180 g self-raising flour 
  • 3 eggs ((beaten))
  • 4 tbsp tonic water
  • 2 tbsp gin (I used Gordon's )
  • 2 lime zest
  • 250 g margarine/unsalted butter
  • 525 g icing sugar
  • 1 juice of half a lime
  • 4 tbsp gin
  • 2 limes (cut into half moon pieces)


  1. Heat the oven to 190°C / fan 170°C / gas 5. And line a 12 hole muffin tin.
  2. Cream together the butter, sugar and lime zest until it's nice and fluffy.
  3. Add your eggs one at a time until each one is combined before adding the next one.
  4. Sift in the flour, then using a wooden spoon fold it in, be careful you don't over stir.
  5. Stir in the tonic water.
  6. Divide the mixture between the 12 cases and bake for about 20 minutes.
  7. Once your cakes are cooked transfer on to a metal rack. While they are still hot pierce each one with a skewer half a dozen times and brush each cake with gin, repeat until all the gin is gone.
  8. Once your cakes have cooled down they will be ready to ice. Soften the butter by whisking it for a minute then add the icing sugar and whisk until you have a a thick paste.
  9. Squeeze in the lime and add the gin. Whip up again until your frosting is nice and fluffy.
  10. Pick a nozzle of your choice and pipe the icing on to your cakes. Decorate with a piece of lime. Serve and enjoy with a G&T!
Contains allergens

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