Gin and Tonic Muffins

Summary

Ingredients

For the dough:

• 220 g flour
• 2 ½ teaspoons baking powder
• 200 g suar
• 1 packet vanilla sugar
• 80 g sour cream
• 100 ml gin
• 3 tablespoon lime juice
• 1 lime (s), grated zest it
• 125 g butter, soft
• 3 egg (s)
• 1 pinch (s) salt

For the syrup:

• 80 g suar
• 2 tablespoon lime juice, alternatively lemon juice
• 8 tablespoon gin
• 4 tablespoon tonic water

For the cast:

• 200 g powdered suar
• Lime juice
• gin

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Instructions

1. For the batter, stir together butter, sugar and vanilla sugar until frothy. Add the eggs, the eggs should be at room temperature, if they are too cold the butter mixture could curdle. If that happens anyway, whip the mixture over a low heat water bath.
2. Mix the flour, baking powder, salt and lime zest in a bowl and stir into the buttercream alternately with the sour cream, gin and lime juice. Put the dough in muffin molds or in a greased muffin tray and bake in a preheated oven at 175 degrees for 14-16 minutes. Do a chopstick test!
3. For the syrup, sugar and lime juice, bring to the boil in a saucepan. Once the sugar has dissolved, let the syrup cool down. Add the gin and tonic water.
4. Take the finished muffins out of the oven. If baking was done without paper liners, it is best to skewer with a kebab skewer and pour the syrup over the warm cakes from all sides, if paper liners are involved then soak the muffins with the syrup only from the top. Don`t worry, it looks like too much syrup at first, but the muffins will suck up nicely with it. Then put the muffins back in the pan and let cool
5. For the topping, sieve the powdered sugar into a bowl. Carefully add lime juice and gin so that a creamy white glaze is created. Danger! 2 - 3 tablespoons of liquid can be enough. Turn the muffins out of the mold and coat the surfaces with the icing. Decorate with mint, lemon zest or lime wedges as you wish.