Ingredients Jump to Instructions ↓

  1. 2/3 C butter, softened

  2. 1-3/4 C sugar

  3. 2 eggs

  4. 1/2 tsp. vanilla zest and juice of one lemon

  5. 1/4 C gin (I used Tanqueray)

  6. 2-1/2 C flour

  7. 2-1/2 tsp. baking powder

  8. 1/2 tsp. salt

  9. 1-1/4 C whipping cream For the frosting:

  10. 1/2 C butter, softened

  11. 4-1/2 to 6 C confectioner's sugar (depending how you want the consistency) zest of a lemon

  12. 1/2 tsp. lemon extract

  13. 1/4 C gin

  14. 5-6 Tbs. lemon juice For the Tom Collins:

  15. 2 oz. gin

  16. 1 oz. lemon juice

  17. 1 tsp. superfine sugar

  18. 3 oz. club soda Maraschino cherries and cocktail straws to garnish

Instructions Jump to Ingredients ↑

  1. Preheat to 350deg In a large mixing bowl, beat the butter and sugar till they are light and fluffy. Add the eggs one at a time, beating well with each addition. Add the lemon juice, zest, and extract, and the gin and mix till incorporated. In a separate bowl, combine the dry ingredients. Alternately add the dry ingredients and the whipping cream, mixing thoroughly between each addition. Pour batter into lined cupcake pans, filling to about 3/4 full. Bake at 350 for 25-28 minutes, until tops are golden brown. Remove and allow to cool on wire racks. While the cupcakes are baking, make your Tom Collins. Mix the lemon juice, gin, and sugar till sugar is dissolved. Add club soda and stir. When cupcakes come out of the oven, pour the Tom Collins over the cupcakes so that it soaks in. You should be able to get by with 1 Tom Collins for all 18 cupcakes. While the cupcakes cool, make the frosting: Beat the butter until light and fluffy. Blend in sugar and flavorings, adding enough of the 5-6 Tbs. lemon juice to achieve the desired consistency. When the cupcakes are cool, pipe the frosting on, top with a maraschino cherry, and place cocktail straws in the tops to look like a tasty beverage!


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