Gin and Tonic Cupcakes (Father’s Day)

Happy Father’s Day to any Aussie dads! Today was Father’s Day here in Australia and I made these slightly different cupcakes for dad. I think he saw Gin and Tonic Cupcakes on Facebook and asked me to bake them so I did. They are a little different and so so cute! I really love the way they turned out. You can’t strongly taste the gin, so you could add a little more but just be careful as it could become over-powering very quickly. I know some dad’s might say cupcake’s are a little girly but I promise you, deep down, they secretly love cupcakes just as much as we do here 😉

Also, Happy September! September is a super busy month for me and that’s why I didn’t post on Thursday. I was filming for a school assignment and had had such a busy week already that by the time I sat down I just crashed. I’ve got two more busy weeks of exams and assignments then I’m on holidays again for two weeks. It’s also my birthday on the 21st (yay!) so I’m excited for that. Anyway, enough rambling. On to the cupcakes!

Serves: 12

Prep time: 30 minutes

Cook time: 20 minutes

Difficulty: Easy to slightly trickier

Gin and Tonic Cupcakes

Ingredients

175g unsalted butter, softened

175g caster sugar

175g self raising flour

3 medium eggs

4 tbsp tonic water

2tbsp gin

250g unsalted butter, softened

500g icing sugar

1 tablesp milk

1 teasp lime juice

1 lime halved and thinly sliced to decorate

Method:

  1. Preheat oven to 170°c and line a cupcake/muffin tin with 12 cases.
  2. Beat together the butter and sugar in a bowl until light and creamy.
  3. Add the eggs in one at a time whisking in and making sure each one is fully combined before adding the next.
  4. Sift in the flour and fold in, being careful not to over stir it
  5. Stir in the tonic water with a whisk.
  6. Divide the mixture evenly between the 12 cases.
  7. Bake for approximately 20 mins until they are golden or a skewer comes out clean.
  8. Remove from tins and place on cooling rack. While they are still hot, pierce each one with a skewer half a dozen times and brush gin over the top.
  9. For the icing, beat the butter with an electric whisk, add in the icing sugar and beat until combined. Pour milk and stir.
  10. Squeeze the lime juice into the icing. Beat again until soft and light.
  11. Pipe on to the cakes and add a slice of lime to decorate.

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