If summer could be a cupcake then what would it be? A Pimm's Cupcake of course! This recipe comes from Sarah Rainey's 6 Minute Showstoppers book and is definitely one for picnics and BBQs.
A bite of these fluffy, fruity cupcakes is like a mouthful of summer. The bubbles in the Pimm’s act as a raising agent, working together with the self-raising flour to make the sponge light and airy like a fairy cake – the perfect post-BBQ treat for grown-ups.
- 125g unsalted butter, softened
- 150g golden caster sugar
- 3 eggs
- 60ml ready-mixed Pimm’s
- zest of 1 lemon
- zest of 1 orange
- 150g self-raising ﬂour, sifted
For the icing/decoration:
- 30g unsalted butter, softened
- 200g icing sugar
- 25ml ready-mixed Pimm’s
- 6 strawberries, halved
- 12 sprigs of fresh mint
- You’ll need twelve silicone cupcake moulds (better than paper as they hold their shape when cooking) and a flat, microwaveable plate to bake them on. An electric whisk is good, if you have one, and a piping bag or sandwich bag with a small hole (approx. 1cm) snipped in one corner is needed for icing the cupcakes.
- Beat the butter and sugar together, using the whisk.
- In a separate bowl, loosely beat the eggs with the Pimm’s and citrus zest.
- Add half the egg mixture along with half the ﬂour to the butter and sugar, and combine fully before adding the other half.
- Divide half the batter between six cupcake cases, spaced out on the microwave-proof plate. Don’t ﬁll them too much – a heaped tablespoon in each is enough – or they’ll overﬂow as they bake.
- Bake for 2 minutes on high, then repeat with the other six. The cakes should rise in domes to the tops of the cases and turn golden when they’re done.
- While the cupcakes bake, make the icing. Whisk the butter, icing sugar and Pimm’s together to make a light, ﬂuffy buttercream. Allow the cakes to cool slightly before piping mounds of buttercream on top of each and ﬁnishing with half a strawberry and a sprig of mint.
- Serve immediately – with a tall glass of Pimm’s (you don’t want any going to waste, after all). They’ll keep for 2 to 3 days in an airtight container.
Have you had a go at this recipe? Let us know how it went in the comments below.