Pimm's Cupcakes

These cupcakes are light, fresh and fruity, and perfect for sharing with friends, with a jug of pimm’s of course

For the Cakes

125 soft unsalted butter

125g caster sugar

2tbsp Pimm’s no.1

2 eggs

125g self-raising flour

1/2 tsp baking powder

3tbsp semi-skimmed milk

For the Filling

4 strawberries plus extra for decoration2 slices of orange with peel removed 2 slices cucumber About 4 mint leaves ( 10 or so for decoration)

For the Icing

125g soft unsalted butter

1tbsp Pimm’s no.1

2 drops lemon juice

150g sifted icing sugar1

tsp semi-skimmed milk

To make:

Preheat the oven to 180ºC and line a muffin tin with 10 muffin cases (use red ones if you have them).

In a mixer, cream together the butter, sugar and Pimm’s until light and fluffy. Add the eggs, one by one, and mix for a further couple of minutes. Combine the flour and baking powder then add to the mix with the milk and blend for one more minute. Fill cupcake cases with the case batter 3/4 full and bake for 18 minutes in the centre of the oven. Once baked cool on a wire rack.

For the filling you need to pulse all the ingredients in a blender until chunky/mushy. Don’t go overboard else you’ll just have puree. Use an apple-corer to remove the centre of each cake then fill the hole with the mixture. Pop the sponge core back on top like a lid.

To make the icing, you need to cream together the butter, lemon and Pimm’s for a couple of minutes until fluffy. Add the icing sugar and milk and mix together for another 2-3 minutes. Pipe the icing in a swirl on top of the cakes and decorate with strawberries and a mint leaf.

Enjoy :)