These Pimm’s cupcakes are such a delight to eat and with all the extra fruit they smell delicious too! They are a real summer treat to enjoy with friends.
I would be lying if I took all of the credit for these Pimm’s cupcakes so I’m not going to. A friend of mine, an old client whom I have kept in touch with, came up with this idea and what a fantastic idea it was! She got the idea of the hidden strawberry from my Prosecco cupcakes.
I love drinking Pimm’s in the summer as it is so refreshing and I love eating all of the fruit at the end. My Prosecco cupcakes with the hidden strawberry did so well on the blog that I wanted to do that again. I made the cake itself very citrusy by adding lemon and lime zest as when I have Pimm’s I always have it with lemonade.
I was so pleased with my Pimm’s cupcakes that I took them round to my friend’s house where we had a picnic. One of my friends joked and said “Are they calorie free?”. I said “No but they have 5 different fruits in if you want to count them as one of your 5 a day!” 😂 They both really liked the cakes and wanted more!
The Pimm’s frosting came out with a really nice glossy finish. I’m getting quite into my boozy frostings lately, check out my blueberry and lemon muffins with a limoncello frosting. Have you done any boozy frostings? I’d love to know if you have in the comments below!
My only tip is with these Pimm’s cakes is if you’re making them for guest then decorate them on the day as the fruit may go a little dry if left for too long.
Pimm’s Cupcakes
Ingredients
- 200 g caster sugar
- 200 g margarine/unsalted butter
- 4 eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp lemon extract
- 2 lime zest
- 2 lemon zest
- 12 Fresh strawberries
- 3 Slices of cucumber cut into quarters
- 12 orange slices
- 12 mint leaves
Frosting
- 220 g margarine/unsalted butter
- 640 g icing sugar
- 5-6 tbsp Pimm’s
Instructions
- Heat the oven to 190°C / fan 170°C / gas 5. And line a 12 hole muffin tin.
- Cream together the butter, sugar, lime and lemon zest with electric whisk (I use a Kitchen Aid).
- Add the eggs and mix.
- Add the flour, baking powder and continue to whisk together until everything is combined.
- Add the lemon extract and give your mixture a final stir.
- Divide the mixture evenly into the muffin cases and bake for 15-20 minutes.
- Take out of the oven and transfer to a metal rack. While your cakes are cooling make your Pimm’s frosting.
- Cream the butter on its own for about 5 minutes on a medium speed.
- 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.
- 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.
- 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
- 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.
- Serve and enjoy! The cupcakes should last for 2 days. Best eaten on the day.
Read next: 10 Delicious Cupcake Recipes That Will Blow Your Friends Away
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