Gin & Tonic Cupcakes

Cupcakes with gin and tonic whipped cream on the top with lemon wedges

Your festive guests will love these boozy cupcakes, flavoured with the drink of the moment, gin and tonic…

Serves: 8
Preparation time: 10min, plus cooling
Cooking time: 22min


  • 100g baking margarine, softened
  • 100g caster sugar
  • 2 medium size eggs
  • 1tsp natural lemon extract
  • 125g self-raising flour
  • 1tbsp canned Gin & Tonic


  • 200ml double cream
  • 4tsp icing sugar
  • 6tbsp canned Gin & Tonic
  • Pearly 100s and 1000s and lemon wedges, to decorate

To make:

  1. Preheat the oven to 190°C, Fan oven 170°C, Gas Mark 5. Line 8 muffin tins with cupcake or muffin cases. Put the margarine, sugar, eggs and lemon extract in a bowl. Sift the flour on top.
  2. Using an electric whisk, gently whisk together then beat at high speed for a few secs until well blended. Spoon into the cases, smooth the tops and bake for 20-22min, until risen and firm to the touch. Leave in the tins. Skewer each hot cake and carefully spoon 1tbsp of canned Gin & Tonic over each. Leave to cool in the tins then transfer to a serving plate.
  3. Softly whip double cream and sieve icing sugar on top. Gently fold in along with 6tbsp canned Gin & Tonic.
  4. Pipe a large swirl on top of each cake and decorate with a pearly 100s and 1000s and a lemon wedge.

Recipes & Styling: Kathryn Hawkins
Photography: Lighthouse Photography

Allison Hay

I joined the My Weekly team ten years ago, and I love the variety of topics we cover both online and in the magazine. I manage the digital content for the brand, sharing features and information on the website, social media and in our digital newsletters. I also work for Your Best Ever Christmas - perfect as it's my favourite time of year!