A Pimm’s Cupcake – what could be more perfect for a summers afternoon tea party? Or to have whilst watching this years Wimbledon? These delicious little cakes are easy to make, and full of the flavours of a glass of Pimm’s – citrus, strawberry and mint.
Each Pimm’s Cupcake consists of a lemon sponge with a lime curd middle, brushed with strawberry jam and then topped with a swirl of Pimm’s icing, speckled with flecks of mint. Garnish with a slice of strawberry and a piece of cucumber and tah-dah! Cute little cakes ready to go!
If you are serving these at a picnic or transporting them, take a separate box with the sliced strawberries and cucumber in, pat the cucumber as dry as you can and garnish them just before you serve them. Otherwise the juices from the fruit will make the icing go soft. Therefore they are best eaten as soon as possible once decorated.
I made a Pimm’s syrup when testing this recipe, originally I used it to brush over the top of each cupcake but this just made the sponge go a bit soft and sticky, strawberry jam worked best. But if you want to be really fancy it was nice drizzled over the top of the icing just before serving! To make the syrup gently heat three teaspoons of smooth strawberry jam, 35ml Pimm’s and three teaspoons of caster sugar in a small saucepan for a few minutes until they have melted and combined. Stir, taste to see if more sugar is needed and leave to cool.
A girl I used to work with gave me a great tip – for cutting the circles out of the top of the cake (for the lime curd) use the wide end of a large piping nozzle – just press it into the top of each cake, and there you have it! Neat uniform little circles ready to go! (If you don’t have a piping nozzle then you’ll need to carefully cut a circle, about an inch wide out of the top of each cake using a knife and metal spoon).
All this talk of Pimm’s is making me crave a big glassful!
Looking for more Pimm’s recipes?
Try these Pimm’s Summer Tarts by Munchies and Munchkins, this boozy Pimm’s and Strawberry Syllabub by Fuss Free Flavours. Or for something savoury try this salad with a Pimm’s dressing by Foodie Quine.
- 113g (4oz) Self Raising Flour
- 113g (4oz) Caster Sugar
- 113g (4oz) Margarine
- 2 Medium Eggs
- Zest of Half a Lemon
- Roughly 5 Tablespoons of Lime Curd
- Strawberry Jam
- 85g (3oz) Butter
- 10 Mint Leaves, finely chopped
- 180g (6.5oz) Icing Sugar
- 25ml Pimm's
- Strawberries and Cucumber to garnish
- Preheat the oven to 180'C and fill a cupcake tray with 12 cupcake (not muffin) cases.
- Cream together the margarine and caster sugar until light and fluffy.
- Add the lemon zest and mix well.
- Whisk in the eggs one at a time, with a tablespoon of self raising flour.
- Add the rest of the self raising flour and whisk until combined.
- Drop about a tablespoon of the mixture into each cake case and bake for 12-15 minutes or until well risen, golden and springy to the touch.
- Leave to cool completely. Then cut 1 inch circles out of the top of each cake and set aside. (I used the wider end of a large icing nozzle to do this).
- Place a little lime curd into the top of each cake, then replace the circles or 'lids' of sponge.
- Beat the Butter, chopped Mint Leaves and Icing Sugar together. Add the Pimm's a little at a time and mix until combined. You might not need all of the Pimm's.
- Brush the top of each cake with a little strawberry jam.
- Pipe a swirl of icing onto each cake.
- Top with a strawberry and slice of cucumber just before serving.