Pimm’s® Cupcakes

When the sun is out and Wimbledon is on the telly, you need either strawberries and cream or an ice cold glass of Pimm’s®. So with the all-important finals ready to take place on Centre Court, I decided to bake some Pimm’s® cupcakes.

I saw this recipe in the June/July issue of Baking Heaven magazine and tested it out by taking a Tupperware container full of them into work for my colleagues – the perfect treat for a Monday.

The cupcakes themselves were easy to make and there was even some Pimm’s® leftover once the baking (and cleaning up) was done. The mint leaves were fresh and didn’t overpower the citrus notes in the light, fluffy sponge, while the buttercream icing was a smooth, creamy topping. So if you’re having a Wimbledon party then these would be a perfect treat and if you have any other suggestions, please let me know in the comments.

If you would like to give these a go then the recipe is below. Happy Baking!

Pimm’s® Cupcakes, June/July Issue of the Food Heaven: Baking Heaven Magazine, p.65

Ingredients:

For the cupcakes:

125g unsalted butter

150g golden caster sugar

Finely grated zest of 1 lemon

Finely grated zest of 1 lime

3 free-range eggs

50ml of Pimm’s®

150g self-raising flour

For the buttercream:

50g unsalted butter

400g icing sugar

2 tablespoons of Pimm’s®

1 tablespoon of milk

For the decoration:

6 small strawberries

24 mint leaves

How to…

Preheat the oven to 180°C and line a 12-hole muffin tray with cupcake cases

For the cupcakes, cream together the butter and sugar with the zest until light and fluffy

butter, sugar, lemon and lime zest

In a separate jug, combine the eggs and the Pimm’s®, then add one third of this to the butter mixture with 1 tablespoon of flour and mix well (repeat this step twice) then add the remaining flour and mix well

Pimm’s®

Divide the cupcake mix between the cases and level the top

Pimm’s® cupcakes

Bake in the oven for 18-20 minutes until they are golden on top or when a cake skewer comes out clean

Pimm’s® cupcakes

Leave to cool completely on a wire rack

For the buttercream icing, beat all the ingredients together until smooth and then transfer the mixture to a piping bag fitted with the nozzle of your choice

Pipe the buttercream icing onto each of the cupcakes

Pimm’s® cupcakes

Top with a strawberry slice and mint leaves

Pimm’s® cupcakesIMG_2980IMG_2988IMG_2973

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