A summer delight, these cute little cakes capture the taste of refreshing glass of Pimm's.

First, and most importantly, if you don't know anything about Pimm's, go here.

Now that you've all been educated, let's get to the baking! These Pimm's cupcakes have a light lemon sponge base, filled with strawberry puree, topped by a swirl of cucumber mint buttercream, garnished with a fresh strawberry and a slice of candied cucumber, And of course there are a few extra splashes of Pimm's added along the way.

Step 1: Ingredients and Equipment

This recipe makes six cupcakes.

For the cupcakes:
  • 2 oz butter
  • 2 oz caster sugar
  • 3 oz self raising flour
  • 1 egg
  • 1 tsp finely grated lemon zest
  • Pimm's
For the filling:
  • Fresh strawberries
  • Caster sugar (a couple of tablespoons depending on taste, and how sweet you strawberries are)
  • Pimm's
For the buttercream:
  • 3 egg whites
  • 120 g caster sugar
  • 120 g butter (at room temperature, cut into small cubes)
  • 1 tbsp cucumber mint syrup
  • Pimm's
For the garnish:
  • Bowls, spoons etc.
  • Small saucepan
  • Cupcake tin with liners
  • Piping bags and a star tip
  • A double boiler/small saucepan with bowl on top
  • An electric whisk
  • A blender

For those without scales, there is a good weight to volume converter here.
Please save me one! So pretty!
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These look amazing. I wanna eat this))
Pimm's! These look amazing. I'm afraid of the candied cucumber, yet I find myself inexplicably drawn to it.
Thanks! That was pretty much my housemates reaction. I find it weird yet addictive, and the syrup makes a great gin cocktail.
Pimm's O'clock never seemed so tasty!

About This Instructable


34 favorites


Bio: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.
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