Tonic Water Cupcakes

Tonic Water Cupcakes

As Women’s Day approaches, it’s the perfect time to celebrate the remarkable women in our lives with something sweet, refreshing, and oh-so-special. These Tonic Water Cupcakes are not only deliciously unique but also incredibly easy to make. Whether you’re treating yourself, your mother, sister, or best friend, these cupcakes are sure to add a little sparkle to the day.
You might be wondering, “Tonic water in cupcakes? Really?” Yes, really! Tonic water adds a subtle zing to the batter, giving these cupcakes a light and refreshing flavor that pairs beautifully with the frostingt. The result is a cupcake that’s both moist and slightly tangy, perfect for a summer celebration like Women’s Day.
Secco Drink Infusions are the ultimate companions to these tonic-infused treats. Simply drop one of the fruit and botanical infusion sachets into your favorite sparkling water, tonic, or soda, and you’ve got a deliciously sophisticated drink that complements your cupcakes perfectly.
And here's the best part: you can get 10% off your Secco Drink Infusions with my exclusive discount code ‘Infusionfam10’. Why not elevate your Women’s Day celebration with this delightful pairing?
Print Recipe Pin Recipe
Course Dessert, Snack

Ingredients
  

  • ¼ cup butter softened
  • ¼ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup Fitch & Leedes mixers pink tonic water
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 1 Sachet Secco Cherry blossom

Instructions
 

  • Preheat Oven: Preheat your oven to 160°C and line a muffin tin with 4-6 cupcake liners.
  • Add the dried cassis bark to your tonic water and let it infuse
  • In a medium bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Remove the dried cassis bark from the tonic and add the dry ingredients along with the tonic water to the egg mixture. Mix until just combined.
  • Divide the batter evenly among the cupcake liners (if using), filling each about ⅔ full.
  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Decorate with cherry flavored buttercream and the Secco cherries

Notes

Use code InfusionFam10 to get 30% discount when checking out