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Cheeky Cocktail Cupcakes


  • 175g unsalted butter
  • 175g caster sugar
  • 200g self-raising flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp tonic water
  • 2 tbsp lime juice
  • 2 tbsp gin
  • 2 tbsp cachaça
  • 400g icing sugar
  • 200g unsalted butter, at room temperature
  • Zest of 1 lime and 1 lemon


Step 1

Preheat oven to 180°C/350°F and line a cupcake tray with 12 Mason Cash Cupcake Cases.

Step 2

Beat the sugar and butter in a mixing bowl until light and fluffy. Add the eggs and vanilla extract. Sieve and fold in the flour ensuring all the ingredients are thoroughly combined.

Step 3

Split the mixture in two; stirring the tonic water into one half and the lime juice into the other. Then, spoon the cake mixture into the cases.

Step 4

Bake for 20 minutes or until an inserted skewer comes out clean. Pierce the top of each cupcake five times and using half of the gin, brush over each tonic cupcake. Repeat this with the cachaça on the other half of cupcakes. Leave to cool.

Step 5

For the frosting, beat the butter and icing sugar together until pale and creamy. Split the mixture in half and add the remaining gin and cachaça to each batch.

Step 6

Pipe a generous swirl of gin buttercream upon each gin cupcake. Grate over some lemon zest and top with a wedge of lemon. Repeat this with the cachaça buttercream on the remaining cupcakes and use a lime for decoration.