Hedgerow Gin with Rhubarb and Raspberry Iced Cupcakes website

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Use a classic vanilla sponge cupcake recipe such as

  • 190g unsalted butter, softened
  • 190g caster sugar
  • 3 eggs
  • 190g self-raising flour
  • Pinch of salt

For the butter icing:


For the Cupcakes

  1. Heat your oven to 180C/160 Fan/350F and put paper cases into 12 holes of a bun tin.
  2. 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.
  3. Spoon the mix into the cupcake cases 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.
  4. Pour yourself a refreshing G&T using Hedgerow Gin with Rhubarb and Raspberry.

For the Icing

  1. 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).
  2. Add in the Hedgerow Gin with Rhubarb & Raspberry one tablespoon at a time, and beat fully each time. (we added a tiny drop of pink food colouring to enhance the colour).