Mother's Day - Gin & Tonic Cupcakes


Ingredients for cakes -

  • 100g softened butter
  • 100g caster sugar
  • 175g self-raising flour
  • 2 eggs
  • 1 lemon, zested
  • 1 lime, zested
  • 50ml tonic water
  • 75ml gin

Ingredients for icing -

  • 75g butter
  • 60g icing sugar
  • 200g cream cheese
  • 25ml gin
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • Pink, purple, green and yellow food colour
  • 12 edible flowers


Calories columnFat columnSaturates columnSugars columnSalt column
286 per serving
14% %GDA
17g per serving
24% %GDA
10g per serving
50% %GDA
14g per serving
16% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 12 hole muffin tin with cupcake cases.

  2. Tip the butter, sugar, flour, eggs and lemon and lime zest into a food processor and blitz until you have a smooth batter.

  3. Add the tonic water and gin and blitz briefly, until just combined.

  4. Divide evenly between the cupcake cases and place in the oven to bake for 15-20 minutes until risen and just light golden brown.

  5. Remove and allow to cool while you make the icing.

  6. Wash out the processor and place the butter and icing sugar into it. Blitz until lightened in colour and smooth.

  7. Add the cream cheese, gin and lemon juice and blitz once more until totally smooth.

  8. Divide between 4 small bowls, then add a food colouring to each one and stir until the icing is evenly coloured.

  9. Decant into piping bags (fitted with nozzles if you like). Pipe in whirls onto the cooled cupcakes. Top with an edible flower and serve.