Pimm's Cupcakes

🍓 Pimm’s Cupcakes

A summery twist on classic cupcakes, infused with the fruity charm of Pimm’s No.1 and topped with vibrant, fresh garnishes.

Ingredients

For the Cupcakes:

• 125g (½ cup + 1 tbsp) unsalted butter, softened

• 125g (⅝ cup) caster sugar

• 2 tbsp Pimm’s No.1

• 2 large eggs

• 125g (1 cup) self-raising flour

• ½ tsp baking powder

• 3 tbsp semi-skimmed milk

For the Filling:

• 4 strawberries, chopped (plus extra for decoration)

• 2 slices of orange, peel removed, chopped

• 2 slices of cucumber, chopped

• About 4 mint leaves, chopped (plus extra for decoration)

For the Icing:

• 125g (½ cup + 1 tbsp) unsalted butter, softened

• 1 tbsp Pimm’s No.1

• 2 drops lemon juice

• 150g (1¼ cups) icing sugar, sifted

• 1 tsp semi-skimmed milk

To make:

Preheat & Prep: Preheat your oven to 180°C (160°C fan) / 350°F. Line a 12-hole muffin tin with paper cases.

Make the Cupcake Batter: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Pimm’s No.1.

Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until fully combined.

Bake: Divide the batter evenly among the cupcake cases. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely on a wire rack.

Prepare the Filling: While the cupcakes are cooling, finely chop the strawberries, orange slices, cucumber, and mint leaves. Mix together in a bowl to create the fruity filling.

Core and Fill: Once the cupcakes are cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each cavity with a spoonful of the fruit mixture.

Make the Icing: In a bowl, beat the softened butter until smooth. Add the Pimm’s No.1 and lemon juice, mixing well. Gradually add the sifted icing sugar, beating until light and fluffy. If needed, add the milk to achieve a spreadable consistency.

Decorate: Pipe or spread the icing onto each cupcake. Garnish with a slice of strawberry, a small piece of orange, a slice of cucumber, and a mint leaf for that classic Pimm’s look.

Enjoy :)

Tips & Variations

• Make Ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Add the filling and icing on the day of serving.

  
  

• Non-Alcoholic Version: Replace Pimm’s No.1 with a mix of orange juice and a splash of lemonade for a family-friendly treat.

Frequently Asked Questions

Can I use a different type of flour?

Self-raising flour is recommended for this recipe to achieve the desired rise. If using plain flour, add an extra 1½ teaspoons of baking powder.

How should I store the cupcakes?

Store in an airtight container for up to 2 days.

Can I make these cupcakes gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising flour blend. Ensure all other ingredients are gluten-free.

Why You’ll Love These Pimm’s Cupcakes

• Seasonal Flavours: Captures the essence of British summer in a cupcake.

• Showstopper: The fresh fruit garnish adds a touch of sophistication.

• Versatile: Perfect for various occasions, from picnics to parties.

Craving More?

If you enjoyed these Pimm’s Cupcakes, you might also like:

• Iced Gems

• Banana Chocolate Cake