14 July, 2018
Pimms Cupcakes
I do love a theme! And as the tennis reaches its climax, I’ve decided to make some Wimbledon inspired cupcakes, the inspiration being….. Pimms!
Ingredients for 12 cupcakes:
- 165g caster sugar
- 165g self raising flour
- 165g soft margarine
- 3 medium eggs
- 1.5 tsp baking powder
- zest of half a lemon & half an orange
Ingredients for the Pimms syrup:
- 125ml Pimms
- 75g caster sugar
- 1 tsp lemon juice
- zest of half a lemon & half an orange, peeled into strips
- small handful of fresh mint leaves
- 1 cucumber slice
Ingredients for the frosting:
- 50g unsalted butter at room temperature
- 100g cream cheese
- 300g icing sugar, sifted
- 1 tbsp Pimms syrup
Instructions:
1. Preheat the oven to 180°C or 160°C for fan assisted. Combine all cake ingredients in a freestanding mixer and combine until smooth. Spoon the mixture into cupcake cases and bake for 20 minutes, until golden or a skewer inserted into the cake comes out clean.
2. To make the syrup, heat the Pimms and caster sugar gently until the sugar dissolves. Then bring to the boil and bubble for 5 minutes. Add the other ingredients to the pan, remove from the heat, leave to infuse and cool for 15 minutes.
3. Strain the syrup through a sieve to remove the added ingredients. Brush the top of each cupcake with the syrup.
4. To make the frosting, combine the butter, cream cheese, icing sugar and 1 tbsp of the Pimms syrup in a freestanding mixer. You can add more syrup to taste or more icing sugar if the consistency is too runny. Once smooth, use a disposable piping bag and a nozzle of your choice to pipe the frosting onto the cakes.
5. Decorate with a strawberry, a slice of cucumber and a leaf of mint.
6. Enjoy with a glass of Pimms!
