Gin and Tonic Cupcakes Recipe | Primrose Bakery Cakes

Ingredients

• 85ml tonic water
• Juice of 1½ lemons
• 100g granulated sugar
• 1 lemon, finely sliced
• 85ml gin
• 150g golden caster sugar
• 140g self-raising flour
• 17g cornflour
• ⅔ tsp baking powder
• 150g unsalted butter, at room temperature
• 3 large eggs, preferably free-range or organic
• ½ tsp good-quality vanilla extract
• 2 tbsp milk
• Zest of 1½ lemons
• 115g unsalted butter, at room temperature
• 60ml reserved gin and tonic syrup
• 1 tsp good quality vanilla extract
• 500g icing sugar, sifted
• Candied lemon slices or lemon zest, to decorate