Decorate each cupcake with icing and top with lime slices and mini straws. Rose Lemonade Drizzle Cake

A no-bake vegetarian fresh Pink Grapefruit Tonic Cheesecake with a sweet buttery moreish crisp biscuit base. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.Recreate the classics with a twist such as the Gently Sparkling Elderflower cupcakes, Pink Grapefruit Tonic Cheesecake, Valencian Orange Tonic Chocolate Tart, Rose Lemonade Drizzle Cake and many more. Grease & line 3 x 6” round cake tins with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with Fentimans Valencian Orange Tonic Water. Leave to cool for around 10 minutes, add the Fentimans Valencian Orange Tonic Water and keep stirring till shiny and combined. While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced.

Bake in the oven for 50-60 minutes – test the cake after 50 minutes, but a skewer should come out clean, remember everyone’s ovens vary slightly. Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth. Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level. Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.Mix together all ingredients for drizzle. When cooked poke holes in cake and pour over drizzle, allow to soak into the cake, sprinkle with sugar and cool completely. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth. Add in the milk and Rose Lemonade and stir in slowly until combined. Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth. For caramelised lemons, slice one lemon, sprinkle with sugar and bake at 180C for 15 minutes until slightly caramelised, allow to cool) Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean.