October 19th is International Gin and Tonic Day. It is a day to celebrate and drink Gin & Tonics. That’s it! As a lover of gin and also of tonic I need no excuse to imbibe this refreshing drink.
The Gin and Tonic was introduced during the reign of the British East India Company in India during the 1700’s as a treatment for malaria. Tonic water gets its distinctive bitter taste from quinine which was used as a natural medicine to treat malaria. To counter the bitter taste of quinine, sugar, lime and gin were added to the medicinal tonic water, giving birth to the Gin and Tonics we love today.
A Gin and Tonic is simply a mix of two ingredients – gin and tonic poured over ice. The ratio between the two ingredients depends on personal taste but you can start with one part gin to three parts tonic water and work from there. Garnishing with a slice of lime is traditional but I prefer lemon on the rare occasions that I add a garnish.
I love the flavours of Gin and Tonic so much that I just had to have a go at making Gin and Tonic Cupcakes with Gin and Tonic Icing. I wasn’t sure if they would work, and the thought of wasting a large amount of gin, inspired me to scale down my recipe to one generous Texas muffin sized cupcake. I’m happy (and somewhat relieved) to say it was a success! The cupcake has a hint of gin flavour which is enhanced by the icing. They are a perfect match – just like a G&T. 🙂
Gin and Tonic Cupcake

Special instructions:
You will need 1 Texas muffin size silicone liner or a Texas muffin pan and paper liner.
Ingredients
for the cupcake
1 egg white
2 tablespoons sugar
30g (2 tablespoons) unsalted butter, melted and slightly cooled
1/4 cup flour
1/2 teaspoon baking powder
pinch of sea salt
2 tablespoons tonic water
1 teaspoon gin
for the icing
1/2 cup powdered (icing) sugar
2 teaspoons gin
1 teaspoon tonic water
Instructions
Preheat the oven to 180C / 350F.
In a mixing bowl, whisk together the egg white and sugar until combined.
Whisk in the melted butter.
Sift in the flour, baking powder and salt and stir until combined.
Add the gin and tonic water and stir until just combined.
Spoon the batter into a silicone liner or a Texas muffin pan lined with a paper case.
Bake for 15 – 20 minutes or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Mix together the icing sugar, gin and tonic water in a bowl.
The icing should be thick enough to drizzle so add more gin or tonic water or more powdered sugar if needed to get this consistency.
Drizzle as much icing as you like over the top and smooth over with the back of a spoon.
You never cease to amaze me with your creative recipes! I am not really a fan of gin, but this cupcake looks delicious. Also,I never knew gin and tonic was used as a treatment for malaria. How interesting!
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They’ve reduced the amount of quinine in tonic water now as it’s no longer used as a malaria treatment. I can only imagine how bitter it must have been back then. Pretty clever of them to turn it into a cocktail!
I’m thinking of using my gin cupcake recipe as a base and replacing the tonic water with other liquids and the gin with other alcohols. I’m tempted with a mead cupcake for Beltane and maybe a pecan and bourbon one and a rum and raisin one too. The combinations are endless. 🙂
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Ahh… great ideas! I would love the rum and raisin. Rum and raisin ice cream was always one of my favorites, although most people think it is gross, haha!
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I love rum and raisin chocolate but everyone I know hates it!
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People don’t know what’s good! 🙂
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You have made some very interesting and different style of cup cakes, but I would have to say that the gin and tonic cupcakes are absolutely awesome. What a fabulous idea. This one is a winner.
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I have to say I was really proud of this one. I was kind of sad I only made one. 🙂
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