Gin & Tonic Cupcakes Baking Kit

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Gin & Tonic Cupcakes Baking Kit

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  • Who doesn't love a cheeky G&T? And who doesn't love cake? This kit is perfect as it combines the two into easy to make and decorate WhataHoot gin and tonic cupcakes! They are light, moist, lemony with a subtle gin taste. Perfect for a gin lover and an ideal gift.

    Please note, you must be over 18 years to purchase this item.


    Apart from the fresh ingredients, everything you need is all in the box; your dry ingredients and your step by step guide to making your gin & tonic cupcakes.

    Suitable for vegetarians.

    What's in the kit?

    • 5cl bottle WhataHoot Signature Dry Gin

    • 200ml Franklin & Son Ltd Natural Indian Tonic Water

    • Sugar

    • Golden caster sugar, self-raising flour, cornflour & baking powder mix

    • Candied lemons

    • Cakes cases

    • Re-usable icing bag & nozzle

    Step-by step guide to making your gin & tonic cupcakes:

    1. Line your muffin tray with your cake cases.

    2. For the syrup, pour 85ml of the tonic water along with the juice of 1.5 lemons and the sugar into a pan and bring to the boil. Once its boiling, turn the temperature down and simmer for about 5 minutes until you have a syrup. Slice 1 lemon finely and add to the syrup and simmer for 2 more minutes. Once you have a thicker syrup, remove from the heat and stir in all the gin. Once cool, strain and then pour 60ml into a separate bowl ready for the icing. Set the two syrups aside for later.

    3. For the sponge, tip the sugar, flour, cornflour & baking powder mix into your mixing bowl along with 150g butter and eggs, ½ tsp vanilla extract, milk and zest of 1.5 lemons and whisk until you have a combined, smooth batter. (You can use a food processor if you wish). 

    4. Share the batter equally between the cake cases and bake in the centre of the oven for 15-18 minutes until golden brown.

    5. Once baked, brush the top of each cupcake with some of the gin & tonic syrup. Repeat. After about 15 minutes, take the cupcakes out of the tray and leave to cool completely.

    6. For the icing, sieve the icing sugar. Pour half of the icing sugar into a mixing bowl and add 115g butter with the 60ml of syrup you reserved plus 1 tsp vanilla extract. Using an electric whisk (or a hand one of you are feeling strong!), mix until smooth, then gradually add the remaining icing sugar as you continue to whisk to produce a light, buttery buttercream.

    7. Pour your icing into the icing bag and decorate your cupcakes. Finish with the candied lemons.


    Gin & Tonic Cupcake Ingredients: Tonic water, gin (43% vol) alcohol, lemons, granulated & golden caster sugar, self-raising flour (wheat, gluten), cornflour, baking powder, butter (milk), eggs, vanilla extract, milk, icing sugar.

    Available for delivery across the UK.