Australian Garden Gin & Tonic Cupcakes


Gin lovers will adore these deliciously boozy gin and tonic cupcakes! Made using our Australian Garden Gin, this is a fun and easy recipe for a light and soft sponge cake infused with gin and tonic. It’s a grown-up baked good that’s the perfect boozy treat for parties and celebrations.
SERVINGS: 12 people
PREP TIME: 15 minutes
COOK TIME: 20 minutes


  • 150 g unsalted butter
  • 150 g caster sugar
  • 3 eggs
  • 200 g self raising flour
  • 3 tablespoons Australian Garden Gin
  • 3 tablespoons of Fever-Tree Mediterranean Tonic
  • 150 g unsalted butter
  • 375 g icing sugar
  • 3 tablespoons Australian Garden Gin
  • 2-3 tablespoons of Fever-Tree Mediterranean Tonic
  • 50 g caster sugar
  • 3 tablespoons Australian Garden Gin
  • 3 tablespoons Fever-Tree Mediterranean Tonic
  • Paper straws
  • Lime Slices
  • Lime zest
  • Mint leaves


  • Heat your oven to 180C/160C fan-forced and line a cupcake tin with 12 large patty pans.
  • With a stand mixer – beat the butter with the caster sugar until light and fluffy – combine the eggs and self-raising flour with the butter/sugar mix until well combined.
  • Add Australian Garden Gin, and Fever-Tree Tonic, and then beat again. The mixture will be runnier than usual which is why there is more flour added in.
  • Spoon the mix into the patty pans evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
  • To make the Gin Syrup, add the sugar, Australian Garden Gin and Fever-Tree Tonic to a pan on boil for a minute so the sugar dissolves. Brush or spoon over the baked cupcakes.
  • For the buttercream, beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
  • Add in the Australian Garden Gin and Fever-Tree Tonic one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, if needed add more icing sugar to stiffen mixture.
  • Pipe on your buttercream icing, add a lime wedge, part of a straw (cutting a straw into thirds should give you the right size) and for some added garnish sprinkle with some lime zest and a mint leaf.

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