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Gin & Tonic Cup Cakes

Take your G&T with a dash of lime to a whole new level

INGREDIENTS

Cakes:
1 ½ cups plain flour, sifted
¾ cup caster sugar
½ teaspoon salt
½ teaspoon baking powder
125g butter, room temperature
2 eggs, lightly beaten
¼ cup milk
2 tablespoons Bass & Flinders’ Gin 10
Juice and zest of one lime

Icing:
100g butter, room temperature
2 ¼ cups icing sugar, sifted
2 tablespoons Bass & Flinders’ Gin 10
1-2 tablespoons lime juice

METHOD
Preheat your oven to 180°C. In the bowl of your stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Reduce the speed of the mixer and add the lime juice and zest, milk, and gin. Add half of the beaten eggs and mix until just incorporated. Mix in the remaining egg and mix for another minute or two. Using a large spatula, gently fold in the flour, salt and baking powder until the batter is just combined. 

Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until lightly golden. While the cakes are cooling, get started on the icing: beat the sugar until creamy, then add the rest of the ingredients and beat on high until the icing reaches the desired consistency. Once the cakes have cooled completely, spread or pipe the icing on top. Place a thin wedge of lime on top if desired.

TO SERVE
On a pretty tray or cake stand with (or without) a dollop of cream

MATCHED BEVERAGE
A suitable cocktail made with Bass and Flinders’ Gin 10

ABOUT BASS & FLINDERS DISTILLERY
A visit offers an insight into how they make their fine products including a range of gins, Australia’s first grape based vodka, limoncello and aged spirits. Tours of our barrel room and distillery are offered every weekend, visitors are welcome to a tasting at the tasting bar, and they offer gin masterclasses.
232 Red Hill Rd, Red Hill
Tel: 0419 548 430
www.bassandflindersdistillery.com

 
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