Gin & Tonic Cupcakes

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By Allison Hay

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Your festive guests will love these boozy cupcakes, flavoured with the drink of the moment, gin and tonic…

Serves: 8
Preparation time: 10min, plus cooling
Cooking time: 22min

Ingredients:

• 100g baking margarine, softened
• 100g caster sugar
• 2 medium size eggs
• 1tsp natural lemon extract
• 125g self-raising flour
• 1tbsp canned Gin & Tonic

Topping:

• 200ml double cream
• 4tsp icing sugar
• 6tbsp canned Gin & Tonic
• Pearly 100s and 1000s and lemon wedges, to decorate

To make:

1. Preheat the oven to 190°C, Fan oven 170°C, Gas Mark 5. Line 8 muffin tins with cupcake or muffin cases. Put the margarine, sugar, eggs and lemon extract in a bowl. Sift the flour on top.
2. Using an electric whisk, gently whisk together then beat at high speed for a few secs until well blended. Spoon into the cases, smooth the tops and bake for 20-22min, until risen and firm to the touch. Leave in the tins. Skewer each hot cake and carefully spoon 1tbsp of canned Gin & Tonic over each. Leave to cool in the tins then transfer to a serving plate.
3. Softly whip double cream and sieve icing sugar on top. Gently fold in along with 6tbsp canned Gin & Tonic.
4. Pipe a large swirl on top of each cake and decorate with a pearly 100s and 1000s and a lemon wedge.

Recipes & Styling: Kathryn Hawkins
Photography: Lighthouse Photography

Allison Hay

I joined the "My Weekly" team thirteen years ago and, more recently, "The People's Friend". I love the variety of topics we cover both online and in the magazines. I manage the digital content for the brands, sharing features and information on the website, social media and in our digital newsletters.

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