Put the cupcake cases inside the holes in the cupcake trays.
To make the cupcakes, add the butter, sugar, salt and lemon zest in a mixing bowl and cream together until pale and fluffy.
Beat the eggs lightly in another bowl and slowly pour into the butter mixture while whisking quickly. If the mixture starts to separate or curdle, beat in 2-3 tbsp of the flour. Sift in the remaining flour and stir well until combined.
Using a tablespoon, add the batter into the cupcake cases until 2/3 full. Drop 2 or 3 raspberries into each cupcake.
Bake for 12-15 minutes until the tops are golden brown and spring back. Remove and rest for 10 minutes.
For the gin syrup:
Gently heat the caster sugar and tonic water in a small pan, stirring often until the sugar dissolves. Turn up the heat and boil for 1 minute, then stir in the gin.
As soon as the cakes come out of the oven, poke holes into the top with a skewer and brush over the gin syrup so it soaks in.
Leave to cool for 15 minutes in the tin then transfer to a wire rack to cool completely.
Pipe a swirl of Cake Angels Zingy Lemon Frosting onto the cupcakes.
Decorate with Cake Angels Sweetie Pie Sprinkles to decorate and finish with a slice of lemon and a raspberry on each cupcake.
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