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Available for over a year

Ingredients: • 200g Stork • 200g caster sugar • 200g self raising flour • 3 large eggs • Zest of 3 lemons • 90ml Sipsmith Lemon Drizzle Gin (or you can use a citrusy gin, it will say on the bottle) For the drizzle: • Juice of 3 lemons • 160g caster sugar • 50ml Sipsmith Lemon Drizzle Gin (or a citrusy gin) • 3 juniper berries Frosting: • 1 x 500g tub ready made lemon frosting ( Morrisons do them, probably most supermarkets, OR make your own) • Decorate with edible decorations such as fondant flowers, white chocolate stars etc) Method: • Heat oven to 170C. Place 12 cupcake cases into a muffin tray. • Using electric whisk cream together the Stork and sugar. • Add flour, eggs and zest and beat together,. • Gradually beat in gin. • Fill cases around 12/2/3 full, this mixture will make 12 so use all the mix between them. • Bake for 12 minutes or until the cakes pass the skewer test. • Make the drizzle by combining the ingredients in a pan, stir well, bring to boil and boil for 30 seconds. • Prick the cakes all over the top with a chop stick or skewer then carefully pour all of the syrup over them. leave to cool completely. • Put the frosting in a piping bag then pipe over the cakes and decorate as you please.