A week of celebrating cupcakes of every shape and decoration – What sweeter treat than a G&T cupcake perhaps with a cup of tea or a G&T!


Hands-on time 20min, plus cooling.

Cooking time about 30min.

Makes 12


200g (7oz) unsalted butter, softened, plus extra to grease

200g (7oz) caster sugar

4 medium eggs, beaten

200g (7oz) self-raising flour

Finely grated zest 1 lime

75ml (3fl oz) gin

For the syrup

50g (4oz) caster sugar

50ml (4fl oz) tonic water

2tbsp gin

For the buttercream:

200g unsalted butter, softened

450g icing sugar

2-3tbsp gin, to taste

Finely grated zest of 1 lime

To decorate:

2 limes, cut in half through their length and sliced into half moons

Colourful straws, snipped into thirds


Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with cupcake cases. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5min. Gradually add eggs, beating well after each addition.

Fold in flour and lime zest, followed by the gin. Spoon into cases and bake for 25-30min or until a skewer inserted into the centre of a cake comes out clean.

Meanwhile, make sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min. Stir in gin.

As soon as the cakes come out of the oven, poke holes into the top with a skewer and brush over the gin syrup. Leave to cool for 15min in the tin then transfer to a wire rack to cool completely.

Meanwhile, make the buttercream. Beat the butter until very soft with an electric whisk then beat in the icing sugar until smooth and creamy. Add the gin to taste and the lime zest. Pipe onto the cooled cupcakes and decorate with a half moon and a straw.