Lime, Gin, and Tonic Cupcakes

This recipe epitomizes Simone and me, in that it is unique, quirky, and filled with variety! These cupcakes will be

the talking point at your next party!

Makes 12 muffin-sized cupcakes, or 16 fairy cupcakes



– 175 g butter (175 ml), softened

-175 g castor sugar (200 ml)

-2 large eggs

-200 g self-raising flour (350 ml)

-3 ml salt

-2 ml baking powder

-45 ml tonic water

-15 ml gin

-Rind of 1 lime


  • 100 g castor sugar (125 ml)
  • 125 ml tonic water
  • Rind of 1 lime
  • 50 ml gin


  • 1 – 2 limes, cut into mini wedges
  • 12 white or toasted coconut marshmallows, cut into small cubes
  • 12 small skewers



  1. Preheat the oven to 180ºC/160ºC fan/Gas mark 4.
  2. Line a muffin pan with paper cupcake liners.
  3. Cream the butter and 175 g castor sugar together, in an electric food mixer, until light and fluffy.
  4. Add in the eggs, one at a time.
  5. Sift self-raising flour, salt and baking powder together.
  6. Add the sifted flour, 45 ml tonic water and 15 ml gin into the batter; mix until combined; be careful not to over-mix.
  1. Stir in the rind of the lime.
  2. Fill each cupcake liner approximately 2/3rd full.
  3. Bake for 25 – 30 minutes.
  4. Meanwhile, in a saucepan over a moderate heat, heat the 100 g castor sugar, tonic water and lime rind, until sugar has dissolved; remove from the heat, and add the 50 ml gin.
  1. When the cupcakes come out of the oven, pierce each cupcake a few times with a wooden skewer; pour approximately 25 ml of the sugared-gin solution over each hot cupcake.
  1. Allow to cool slightly; remove from baking pan; place on a cooling rack.
  2. When cool, top with mascarpone frosting, lime wedges, and chopped, white or coconut marshmallows, threaded onto skewers.