Gin and Tonic Muffins

Ingredients for 1 servings:

• 220 g flour
• 2 ½ tsp baking powder
• 200 g sugar
• 1 packet of vanilla sugar
• 80 g sour cream
• 100 ml gin
• 3 tbsp lime juice
• 1 lime(s), grated zest
• 125 g butter, soft
• 3 eggs
• 1 pinch of salt
• 80 g sugar
• 2 tbsp lime juice, alternatively lemon juice
• 8 tbsp gin
• 4 tbsp tonic water
• 200 g powdered sugar
• Lime juice
• gin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Fresh, summery, moist, makes 16 muffins

For the dough, cream the butter, sugar and vanilla sugar until light and fluffy. Add the eggs; the eggs should be at room temperature; if they are too cold, the butter mixture could curdle. If this happens, beat the mixture over a pan of simmering water over low heat. In a bowl, mix the flour, baking powder, salt and lime zest and stir into the buttercream alternately with the sour cream, gin and lime juice. Pour the batter into muffin cases or a greased muffin tin and bake in a preheated oven at 175 degrees Celsius (convection oven) for 14-16 minutes. Do the skewer test! For the syrup, bring the sugar and lime juice to the boil in a saucepan. Once the sugar has dissolved, let the syrup cool. Add the gin and tonic water. Remove the finished muffins from the oven. If the muffins were baked without paper baking cups, it’s best to use a skewer and pour the syrup all over the warm cakes. If you’re using paper baking cups, only coat the tops of the muffins with the syrup. Don’t worry, it will look like there’s too much syrup at first, but the muffins will soak it up nicely. Then put the muffins back in the tin and let them cool. For the glaze, sift the icing sugar into a bowl. Carefully add the lime juice and gin to create a creamy white glaze. Caution! 2-3 tablespoons of liquid can be enough. Turn the muffins out of the tin and spread the glaze over the tops. Decorate with mint, lemon zest, or lime slices, if you like.