Ingredients
6⅓ oz all-purpose flour
5¼ oz unsalted butter, at room temperature
5¼ oz granulated sugar
2 eggs
¼ cup tonic water
1½ tsp baking powder
¼ tsp salt
lime zest, from one lime
gin, for glazing
3½ oz unsalted butter, at room temperature
1⅔ cups powdered sugar
2 tbsp gin
lime juice, from one lime
lime wedges, thinly sliced, preferably candied (optional), or lime zest
Preparation
Preheat your oven to 360 degrees F and line your cupcake tray with cupcake liners.
Sift together the flour, baking powder, and salt into a mixing bowl. Set aside.
In a mixing bowl attached to a hand beater, add your butter and sugar. Cream for roughly 5 to 7 minutes until pale and light.
Add the eggs, tonic water, and lime zest then continue creaming.
Fold your sifted flour into your wet mixture until a smooth batter is formed.
Fill up your lined cupcake trays until ¾’s full then lightly tap to release any air.
Bake for roughly 15 to 20 minutes until a cake tester comes out clean.
In a mixing bowl attached to a hand beater, add your butter and sugar. Cream for roughly 5 to 7 minutes until pale and light.
Add the rest of the ingredients together and continue creaming.
Transfer into a piping bag and set aside at room temperature.
After baking, set aside to cool down at room temperature. You only want your cupcakes to be cooled until it’s barely warm to the touch.
Using either a fork or skewer, poke a few small holes on top of your warm cupcakes.
Glaze your cupcakes with gin, roughly 2 teaspoons per cupcake.
Set these aside at room temperature for roughly 8 to 10 minutes until the gin is fully absorbed and cupcakes have cooled down completely.
Pipe roughly 2 ounces of frosting on each of the cupcakes. Feel free to design your frosting.
You may garnish these with lime wedges, preferably candied, or lime zest. Serve and enjoy!
