Gin Tonic Cupcakes

I made these  gin tonic cupcakes for a good friends who is a real gin tonic lover. you’ll love these cupcakes, if you like my lemon poppyseed cupcakes.

Gin Tonic Cupcakes

(12 Cupcakes)

Ingedients Gin Tonic Cupcakes

  • ½ cup soy yoghurt
  • 2 tablespoons lime juice
  • 3 tablespoons gin
  • 2 tablespoons tonic water
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar or 1 tablespoon vanilla extract
  • ¾ tablespoon lime zest
  • 1/3 cup sunflower oil
  • 1,5 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon chickpea flour
  • ½ teaspoon salt

Ingredients Gin Tonic Glaze

  • 1 cup icing sugar
  • 5 tablespoons gin
  • 1 tablespoon tonic water
  • 1,5 tablespoon lime juice

Ingredients Gin Tonic Frosting

  • 5 tablespoons margarine
  • 2 cups icing sugar
  • 1,5 tablespoons gin
  • 1 tablespoon tonic water

Decoration

  • ½ - 1 tablespoons lime zests

How to

Gin Tonic Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.

Mix yoghurt, lime juice, sugar, gin, tonic water, vanilla sugar, lime zests and sunflower oil with a handheld mixer.

Stift and mix flour, chickpea flour, baking powder, baking soda and salt in a separate bowl.

Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.

Fill the baking cases to 2/3. Bake 20 to 22 minutes.

Stick into the warm cupcakes three to four times. Brush the gin tonic glaze over them.

Let the cupcakes cool down on a cooling rack.

Gin Tonic Frosting

Cream the margarine (room temperature) and the sugar with a handheld electric mixer.

Add the gin and tonic water. Beat it well and add more sugar as needed to make the frostings desired consistency.

Stuff the frosting into a forcing bag. Top the cold cupcakes and grind some fresh lime zests over the frosting.

There're some more special cupcake recipes on my blog, like the white chocolate cupcakes with cranberries.

When you need an inspiration for Chrismas cookies I recommended you my soft gingerbreads with almonds and apricot marmelade or my vanilla orange poppyseed shortbreads.

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