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Lemon Sponge Cupcakes with Gin & Tonic Caramel Sauce filling

Here’s a tasty cupcake recipe put together for us by one of our lovely Instagram followers, Charlotte (@charlottehayes97)…
1 hour 10 minutes
Serves 12
Easy

Ingredients

  • 4oz butter
  • 4oz golden caster sugar
  • 4oz self-raising flour
  • 2 eggs
  • 1tsp baking powder
  • Juice of half a lemon
  • 1 x jar Joe & Seph’s Gin and Tonic Caramel Sauce!
  • 7oz butter
  • 14oz icing sugar
  • 1 1/2 tbsp Gin
  • Crushed lemon sherbets for the 'ice'
  • Lemon jelly slice

Method

  1. Preheat oven, line tin

    1. Preheat the oven to 160c for fan ovens (180c electric, gas mark 4) and line a cupcake tin with 12 cases

  2. Make cupcake batter

    2. This is an “All-in-one” cupcake method, so simply place all the lemon sponge ingredients in to the bowl and mix well, before spooning in to the cupcake cases

  3. Bake

    3. Bake the cupcakes for 18-20 minutes. Check that they are done lightly pressing the cupcake with the tips of your fingers, if they spring back, they are ready! Take out of the oven and leave to cool on a cooling rack.

  4. Core cupcakes, fill with caramel sauce

    4. Once the cupcakes have cooled, use a cupcake corer or a knife to remove the middle of the cupcake and fill with Joe & Seph's Gin and Tonic caramel sauce.

  5. Make buttercream

    5. Make the buttercream by mixing all of the ingredients together in a bowl until smooth.

  6. Ice and decorate cupcakes

    6. Pipe over the cupcakes and top with lemon ice and a slice! Best served with an ice cold Gin & Tonic.

Reviews

Danielle Jackson
Very refreshing and fun to bake!
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