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
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
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
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
Divide the cupcake mix between the cases and level the top
Bake in the oven for 18-20 minutes until they are golden on top or when a cake skewer comes out clean
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
Top with a strawberry slice and mint leaves