Hedgerow Gin with Rhubarb and Raspberry Iced Cupcakes

Ingredients

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:

• 170g unsalted butter, softened
• 375g icing sugar, sifted
• 4-5 tbsp Hedgerow Gin with Rhubarb and Raspberry
• ½ tsp vanilla extract

Method

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).