First things first, preheat the oven to 180°C/160°C/Gas Mark 4 and line a 12 hole muffin tray with 12 cupcake cases.

Pop the margarine and sugar in a large bowl and beat together until light and fluffy. Add the eggs and a spoonful of flour and mix together until smooth and combined.

Sieve the flour and Baking Powder on top and gently fold in until just combined. Finally add the Campari and Vermouth and mix through the mixture.

Divide the mixture equally between your cupcake cases and bake in the oven for 20-25 minutes until golden and risen. 

Whilst your cupcakes are baking for an extra boozy flavour make the drizzle, mix together the campari, vermouth, orange juice and sugar until the sugar has dissolved. Once your cupcakes are baked brush the drizzle over the top and allow to soak into the sponge. 

Whilst your cupcakes are cooling it’s time to make the boozy buttercream; pop the butter into a large bowl and beat until smooth and glossy – this will help you get a lovely smooth buttercream. Add the icing sugar to the buttercream in a couple of intervals and make sure it is all combined after each addition. Finally add in the gin, Orange Extract and orange zest and beat the buttercream until it is a light and fluffy consistency.

Pop your buttercream into a piping bag fitted with an open star nozzle and pipe a swirls of buttercream on top of each cupcake.  

To finish pop a slice of orange on top of each cupcake. Ta-dah, your negroni cupcakes are ready to enjoy!