What you'll need
For the cake mixture
125g of unsalted butter, at room temperature
125g of caster sugar
125g of self-raising flour
2 tbsp of milk
½ tsp rose water
For the lime syrup
Juice of 1 lime
75ml of water
2 tbsp caster sugar
For the butter icing
140g unsalted butter
300g icing sugar
Pink food colouring
Preheat your oven to 180ºC.
To make your cupcakes, cream the butter and sugar together in a bowl. Add your eggs one at a time and combine well.
Add your sifted flour and milk and mix until you have a smooth cake mix. Stir in your rose water.
Line a 12-hole muffin tin with paper cupcake cases and spoon the mixture evenly into the cases.
You can use an ice cream scoop for this to get an even amount in each case. Then place your cakes in the centre of the oven for between 18-20 minutes.
Remove your cupcakes from the oven once they are golden brown on top and a skewer can be placed through the centre and come out clean.
Leave your cupcakes to rest for 10 minutes in the tin and make your glaze.
In a saucepan, add your lime juice, water and caster sugar bring to the boil over a high heat. Reduce the heat and leave to simmer for 5-10 minutes, or until reduced and thickened.
Brush or spoon your syrup on top of your cakes whilst they are still warm and your syrup is hot.
To make your Raspberry Gin butter cream, cream together the butter and sugar using an electric handheld whisk until light and fluffy.
Gradually add in the gin until it is all incorporated. If the mixture begins to split, add a few more teaspoons of icing sugar. Add a cupful of food colouring and combine.
Pipe or spoon the raspberry icing onto the top of each cake. Then top each cake with a raspberry, a small slice of lime and a mint leaf.