Pimm's Cupcakes

Sophie's Recipes

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.

Pimm's Cupcakes Recipe

 Ingredients:

  • 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

Pimm's Cupcakes

Method:

  1. 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.
  2. Beat the butter and sugar together, using the whisk.
  3. In a separate bowl, loosely beat the eggs with the Pimm’s and citrus zest.
  4. Add half the egg mixture along with half the flour to the butter and sugar, and combine fully before adding the other half.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

If you love baking in just 6 minutes then you'll also love Sarah's Red Velvet Mug Cake and Butterscotch Banoffee Pie recipes too! 

Have you had a go at this recipe? Let us know how it went in the comments below. 

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