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We have joined forces with The Big Bakes to help you find another way to enjoy your favourite tipple by creating the ultimate gin-infused treat of gin and tonic cupcakes.

The G&T cupcakes have a delectable gin infused sponge, which is drizzled with a delightful tonic syrup and finally topped with a light and crisp botanical infused buttercream, sure to make any day in lockdown a little brighter.

Infused with Caorunn for the perfect flavouring of botanicals, the gin and tonic cupcake recipe has been carefully curated by the experts at The Big Bakes, the company who brought the UK the first and only fun, accessible and affordable live baking competitions.


For the cupcakes:

  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • ¼ tsp Salt
  • 260g Caster Sugar
  • 80g Butter
  • 180ml Milk
  • 45ml (3 tbsp) Gin
  • ½ tsp Vanilla Essence
  • 2 large Eggs

For the syrup:

  • 60g Caster Sugar
  • 60ml (4 tbsp) Tonic Water
  • 30ml (2 tbsp) Gin

For the buttercream:

  • 500g Icing Sugar
  • 160g Softened Unsalted Butter
  • 15ml (1 tbsp) Milk

For decoration:

Lemons, limes or apples etc for garnish.


  • Large mixing bowl
  • Mixer (stand or electric if you have)
  • Wooden spoon
  • Spatula
  • Cupcake/muffin baking tin
  • Cupcake cases
  • Saucepan
  • Cake skewer or fork
  • Cooling Rack
  • Piping bag and nozzle (optional)


  • Preheat oven to 190c
  • Mix butter and sugar together on a medium speed in your stand mixer or electric mixer if you have one (or you can just use a wooden spoon) until pale and fluffy.
  • Add the eggs one at a time and mix.
  • Once combined, add the flour, baking powder and salt in.
  • Add the milk a bit at a time and mix in between making sure to scrape down the sides.
  • Then add the gin and mix until fully combined.
  • Put the mixture into each case ⅔ full
  • Once all filled, put in the oven for 18 - 22 minutes or until they spring back when lightly touched.
  • When they are baking you can make your syrup.
  • Place caster sugar and tonic water in your saucepan and simmer on a medium heat gently stirring until the sugar dissolves.
  • Once dissolved, continue to mix and put on a high heat for 1 minute so the liquid boils and turns into more of a syrup, then take off the heat and leave to cool for 5 minutes.
  • Then add the gin and stir.
  • Leave to one side until the cupcakes come out the oven.
  • Once cupcakes have baked, leave them in their tin for 10 - 15 minutes and then place on a cooling rack.
  • When they are still warm, use a cake skewer or fork to gently puncture the top of each cake several times.
  • Use a pastry brush to drizzle the syrup over the cakes so it soaks into them.
  • Once the cupcakes are cool, make your buttercream.
  • Place icing sugar and butter in your mixer again and mix together on a very low speed with either the whisk or paddle attachment. You can switch the mixer off and use your hands or a spatula to rub the butter pieces into the icing sugar in the bowl to get it started if it is taking a while.
  • Then add 2-4 tsp of your syrup (to taste) into the butter and icing sugar and then add a little bit of milk at a time and mix on a medium speed after each addition. You can add any liquid, fine zest or powder flavours or colours at this point.
  • Then mix on a high speed for around 6-8 minutes or until the buttercream is light and fluffy.
  • You can then smooth the buttercream on the cupcakes with a spatula or palette knife or you can use a piping bag and nozzle to decorate your cakes.
  • You can then top with any garnish you would like, Caorunn Gin suggests serving their G&Ts with a slice of a Pink Lady apple, so we’ve used that on ours, but you could also use lime, lemon or even decorative paper straws.
  • Enjoy!

You can also head to @TheBig_Bakes on Instagram to watch how to make these gin infused summer time treats.

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PH26 3PF


Telephone: + 44 (0)1479 874933 

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