Pimm's No.1 Cupcakes

Picture of Pimm's No.1 Cupcakes
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.
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Step 1: Ingredients and Equipment

Picture of 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.

Step 2: The cupcakes

Picture of The cupcakes
The base of this recipe is a simple, traditional cupcake, flavoured with a little lemon zest.

Preheat the oven to 180 C (350 F/Gas 4). Line a cupcake tin.

To make the cupcakes, first cream the butter and sugar together in a mixing bowl, beating until the mixture is pale and fluffy.

At this stage add the egg, and beat until well combined. Beat in the lemon zest and a measure of Pimm's after this.

Now sift in the flour and fold it though gently, until you have a smooth batter. Don't use the electric whisk at this point, because overbeating will make the cake tough and dense.

Spoon the batter into your tin and bake for around 20 minutes, until the tops are risen and golden, and a toothpick inserted into the centre comes out clean.
sunshiine3 years ago
Please save me one! So pretty!
useresu33 years ago
These look amazing. I wanna eat this))
wilgubeast3 years ago
Pimm's! These look amazing. I'm afraid of the candied cucumber, yet I find myself inexplicably drawn to it.
cluracon (author)  wilgubeast3 years ago
Thanks! That was pretty much my housemates reaction. I find it weird yet addictive, and the syrup makes a great gin cocktail.
Biggsy3 years ago
Pimm's O'clock never seemed so tasty!