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August 2017

    Dessert Recipe: Pimm’s Cupcakes

    Pimms Cupcakes Fruit Wimbledon Cakes Dessert

    Hold on to the last few weeks of summer with the most summery looking bake ever – Pimm’s cupcakes! They’re very simple to make and look bright, colourful and delicious.

    I enjoyed making these, especially as the decorating was fun to do but not everything went quite as according to plan…. Let’s just say, there was a small kitchen fire involved. But don’t fear! To help you avoid burning your own house down, I’ve tweaked my recipe to eliminate any drop of alcohol going anywhere near a flame. Instead, I thickened my Pimm’s syrup using the very safe option of jam.

    Happy baking!

    Ingredients

    For cupcakes:

    150g self raising flour

    175g unsalted butter

    175g caster sugar

    15g cornflour

    3 medium eggs

    100g mixed berries

    Zest of 1 orange

    Fruit, mint leaves and straws to decorate

     

    For syrup:

    150ml Pimm’s

    2-3 tbsp of jam

     

    For buttercream:

    275g unsalted butter

    50ml milk

    2 tbsp Pimm’s

    350g icing sugar

     

    Directions

    1. Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases.

    2. Sieve the flour, baking powder and cornflour into a large bowl, then stir in the orange zest.

    3. In a separate bowl, cream the butter and caster sugar with an electric whisk until light and fluffy.

    4. Beat the eggs and whisk into the flour mixture one at a time.

    5. Lightly crush berries then fold into the bowl before dividing the mixture evenly into the cupcake cases.

    6. Bake in the oven for 25 minutes.

    7. While the cupcakes are baking, make the syrup. Microwave 2-3 tablespoons of jam for 40 seconds then stir into the Pimm’s to thicken the liquid.

    8. Once the cupcakes are done, poke holes into the cake with a toothpick before brushing the syrup over the top whilst still hot.

    9. Transfer the cupcakes to a wire rack to cool down and in the meantime make the buttercream.

    10. Whisk together butter, milk and Pimm’s in a bowl until smooth.

    11. Gradually stir in the icing sugar and continue to mix until smooth and thick.

    12. Transfer to a piping bag to decorate and add mixed fruit and straws to finish.

    Pimms Cupcakes Fruit Wimbledon Cakes Dessert Baking

    If you liked this post, check out: Dessert Recipe: Passionfruit Cheesecake

    xo Sunna

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