Gin and tonic muffins

Name: Gin and tonic muffins
Total time: 20 min
Ingredients: 175 g unsalted butter at room temperature; 175 g sugar; Lemon zest of two medium-sized limes; 2 large eggs at room temperature; 200 g flour; 3 tablespoons of gin; 3 tablespoons tonic; 2 teaspoons baking powder; 50 g sugar; ½ juice of a medium-sized lime; 150 g unsalted butter at room temperature; 370 g powdered sugar; 2 tablespoons of gin; slices of lime or grated lemon peel

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Preparation time: 20 min
Difficulty:
Number of ingredients: 16

"Doozy-boozy" muffins, this time replacing chocolate with gin and tonic! A fun and easy recipe for light, soft and fluffy sponge cakes, soaked in gin, lime, gin and tonic sugar syrup and topped with a smooth and creamy buttercream frosting with a gin flavour! It''s a classic cocktail in muffin form!

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The gin and tonicmuffins are quick to prepare and easy to make. These muffins can delight both at business meetings and adult celebrations. They range from birthday parties to weddings. Whether it''s a summer garden party or a December Christmas, your guests will love a muffin-shaped drink .

If you''re not a gin and tonic fan, you can also make:

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Ingredients:

for the biscuit:

175 g unsalted butter at room temperature
175 g sugar
Lemon zest of two medium-sized limes
2 large eggs at room temperature
200 g flour
3 tablespoons of gin
3 tablespoons tonic
2 teaspoons baking powder

for the syrup:

50 g sugar
½ juice of a medium-sized lime
3 tablespoons of gin
3 tablespoons tonic

for the glaze:

150 g unsalted butter at room temperature
370 g powdered sugar
2 tablespoons of gin

decoration:

slices of lime or grated lemon peel

Instructions:

preparation procedure:

Preheat the oven to 180°C. Grease a muffin tin with butter or protect with paper cases. Put the butter and sugar in a large bowl and beat with an electric mixer until the mixture is pale and fluffy, about 3-4 minutes. Add the lime zest and mix again to combine. Add the eggs, one at a time, along with 1 tablespoon of flour (this will prevent the batter from curdling) and mix on low speed until the ingredients are combined. Add the remaining flour, then the gin and tonic and mix until smooth. Divide the muffin batter between the tins: fill each tin ¾ full and bake for 17-20 minutes. Allow to cool, then remove from the baking tray and place on a cooling rack.

While the biscuits are baking, make the syrup. Put all the ingredients in a small saucepan and bring to the boil. Simmer the mixture for about 10 minutes until all the sugar has dissolved and it is slightly thicker. Remove from the heat. Coat the muffins with the syrup (you can also dip the top of each muffin in the syrup or spoon it on top of each muffin) and set aside while you prepare the icing. To make the butter icing, place the butter and icing sugar in the bowl of an electric mixer and beat on low speed until well combined. Add 2 tablespoons of gin and mix again until you have a smooth, thick and creamy icing. The longer you whip it, the smoother and lighter it will be. Transfer the icing into a piping bag fitted with a piping nozzle and pipe it on top of each cupcake. Decorate the muffins with lime zest, lime slices. You can also add paper straws for a bit of ''fizz''.

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