Gin & Lemon Cupcakes

Gin and lemon are a classic pairing, so it's a natural leap to a proper boozy cupcake: a light lemon sponge soaked in a gin syrup, finished with a gin and Cointreau buttercream. A real treat, best kept for the grown-ups.

For the Cupcakes

• 150g sugar
• 150g butter
• 150g self-raising flour
• 2 large eggs
• ½ tsp baking powder
• Zest of 1 lemon
• 1 tbsp Batts Hill Surrey Dry Gin
• 1 tsp vanilla extract

For the Syrup

• 50ml Batts Hill Surrey Dry Gin
• Juice of half a lemon
• 30g brown sugar

For the Buttercream Icing

• 20ml Cointreau
• 130g salted butter
• 30ml Batts Hill Surrey Dry Gin
• 300g icing sugar

Method

• Preheat the oven to 180°C.
• Beat the butter, sugar and vanilla extract together until fluffy. Add the eggs one at a time, beating them into the mixture.
• Add the flour, baking powder, lemon zest and gin. Fold together until just combined, being careful not to overbeat.
• Spoon into paper cases and bake for 12-14 minutes. Test with a knife, if it comes out clean, they're done. Allow to cool for 10 minutes.
• While the cakes bake, make the syrup: add all the syrup ingredients to a small saucepan and heat until the sugar has melted, stirring frequently.
• Once the cakes have cooled, prick them with a skewer a few times, then spoon the syrup over.
• For the icing, beat the butter until soft and smooth, add the icing sugar and continue beating until smooth and lump-free. Add the gin and Cointreau and beat until smooth.
• Cover and chill in the fridge for half an hour to firm up.
• Decorate your cupcakes and serve.