Gin & Tonic Birthday Cupcakes

Gin Tonic Birthday Cupcakes

Gin and Tonic is one of my favorite cocktails so when my friend Sue told me about a recipe for ‘Gin & Tonic cake’ I was more than intrigued. The cake turned out to be absolutely delicious: moist and zingy, and with a very subtle alcohol kick. I’d been wanting to make a cupcake version of it ever since I tried it and the perfect occasion finally came up a few weeks ago for Mark’s birthday. He was reaching the big 30 so what better way to celebrate being ‘old’ than to munch on boozy cupcakes? The cupcakes were such a hit that they were gone within 10 minutes of the candles being blown!

I like my G&T’s with slices of lemon so this is what I used in my recipe but you could easily substitute them for limes if you’d prefer. And I suppose you could even omit the gin all together and still end up with lovely lemon cupcakes…but it wouldn’t be quite the same, now would it?

gin tonic cupcakes

gin tonic cakes

lemon and gin birthday cupcakes


Gin & Tonic Birthday Cupcakes


For the cupcakes:
180 g plain flour, sifted
150 g caster sugar
½ teaspoon salt
½ teaspoon baking powder
125 g butter, softened
2 eggs
¼ cup milk
2 tbs gin
The juice and zest of half a lemon (keeping the other half for the icing)

For the lemon icing:
100g butter, softened
220g icing sugar, sifted
2 tbs gin
1-2 tbs lemon juice


To make the cupcakes:

♥ Preheat your oven to 180ºC and place 12 cupcake cups in a muffin tray.

♥ In the bowl of an electric mixer, beat the butter and sugar on high speed until light and fluffy. Reduce the mixer speed to medium and add the lemon juice, zest, milk and gin. Then gradually add in the beaten eggs and continue to mix for another couple of minutes.

♥ Switching to a rubber spatula, gently incorporate the sifted flour, salt and baking powder until the mixture is just combined.

♥ Divide the batter between the cupcake cups and bake for 15-20 minutes – or until lightly golden.

♥ Remove from the oven and leave to cool completely.

To make the frosting:

♥ Combine all the ingredients into a bowl and whisk until creamy.

♥ Pipe onto the cooled cupcakes.

♥ Serve with a wedge of lemon or lime

Adapted from Rachel Allen’s Lemon Cupcakes
NB. This recipe contains alcohol and is not suitable pregnant ladies