Pimm’s Cupcakes
It’s Pimm’s o’clock with these delicious cupcakes!
Servings Prep Time
12cupcakes 15minutes
Cook Time
15-20minutes
Servings Prep Time
12cupcakes 15minutes
Cook Time
15-20minutes
Instructions
  1. Heat the oven to 190°C / fan 170°C / gas 5. And line a 12 hole muffin tin.
  2. Cream together the butter, sugar, lime and lemon zest with electric whisk (I use a Kitchen Aid).
  3. Add the eggs and mix.
  4. Add the flour, baking powder and continue to whisk together until everything is combined.
  5. Add the lemon extract and give your mixture a final stir.
  6. Divide the mixture evenly into the muffin cases and bake for 15-20 minutes.
  7. Take out of the oven and transfer to a metal rack. While your cakes are cooling make your Pimm’s frosting.
  8. Cream the butter on its own for about 5 minutes on a medium speed.
  9. Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
  10. Add the Pimm’s a little at a time, you don’t want your mixture to be too runny. Then whisk together for one minute. Set aside.
  11. Cut a hole out of the centre of each cake and place a fresh strawberry into it. Make sure they are already washed, the green stalks are taken off and the top is sliced off
  12. Once each cake has a strawberry in the centre, place your frosting into the piping bag with the nozzle of your choice. Pipe each cake and decorate it with a cucumber quarter, orange slice and a fresh mint leaf. I do advise to decorate the day you plan to eat them as the fruit may go a little dry.
  13. Serve and enjoy! The cupcakes should last for 2 days. Best eaten on the day.