Method

1. Preheat oven to 180°C (160°C fan). Line a muffin tin with cupcake cases. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy. Gradually add the beaten eggs.
2. Fold in flour, followed by the gin. Spoon into cases and bake for approximately 25 minutes or until a skewer inserted into the centre of a cake comes out clean.
3. Meanwhile, make your sugar syrup by gently heating the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min. Stir in your Pin Gin!
4. As soon as the cakes come out of the oven, poke holes into the top with a skewer and brush over the gin syrup. Leave to cool for 15 minutes in the tin then transfer to a wire rack to cool completely.
5. Meanwhile, make the buttercream. Beat the butter until very soft with an electric whisk then beat in the icing sugar until smooth and creamy. Add the gin to taste. Pipe onto the cooled cupcakes and decorate with a half-cut strawberry and a straw. 

You can purchase a bottle of this smooth, strawberry-infused gin for yourself here.

Enjoy!

Chloe x