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.
150g self raising flour
175g unsalted butter
175g caster sugar
3 medium eggs
100g mixed berries
Zest of 1 orange
Fruit, mint leaves and straws to decorate
2-3 tbsp of jam
275g unsalted butter
2 tbsp Pimm’s
350g icing sugar
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.
If you liked this post, check out: Dessert Recipe: Passionfruit Cheesecake
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