Pimm’s Cupcakes

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What is the British summer without a glass (or two) or Pimm’s?! And what better way to enjoy it than in a tasty cupcake?

Here in Britian we aren’t lucky when it comes to weather. Our ‘summer’ usually consists of a few days where it stops raining and it gets a bit warmer. Having said that some years we haven’t even managed to get that, or so it feels. So for us Brits, when the sun does come out, we make the most of it with some Pimm’s! I have just Googled to see how to describe Pimm’s for those of you that haven’t heard of it – it is a gin based liqueur with subtle tastes of spices and citrus; so there you go!

I found this recipe via one of the people I follow on twitter – @becsj76. She posted her recipe of Pimm’s cupcakes as well as a lovely photo. As soon as I saw this I knew I had to try them.  If you would like to see more of Bec’s recipes follow her on Twitter or like her Facebook page https://www.facebook.com/Aunties.Cupcakes1

The recipe was really simple and quick which is always a plus if you want to bake but not spend hours in the kitchen on a hot sunny day! For this recipe, I used Aldi’s version of Pimm’s; Austin’s. It is more than half the price and in my opinion tastes nicer. I am all for paying more for quality ingredients, but I don’t like buying things just for the name, especially when a substitute is nicer! You may ask why have I still called these Pimm’s Cupcakes and not Austin’s Cupcakes? Well I already thought that enough people outside of Britain might not know what Pimm’s was without complicating the situation further and naming them after the supermarket own version!

Enjoy these cupcakes with a glass of Pimm’s watching Wimbledon and it won’t matter (as much) if the sun isn’t shining!

For the cupcakes
100g margarine
150g caster sugar 
150g self raising flour
3 tbsp Pimm’s
2 eggs

  1. Preheat the oven to 170ºC
  2. Mix the margarine and sugar together until light and fluffy. Add the eggs and Pimm’s and mix again and then add the flour
  3. When combined, divide the mixture between 12 cupcake cases
  4. Bake for 20 mins or until a cocktail stick comes out clean

For the buttercream
100g butter
225g icing sugar
2 – 3 tbsp Pimm’s

  1. Mix the butter and icing sugar together until combined
  2. Add the Pimm’s one tablespoon at a time until you get the correct consistency for piping
  3. Pipe onto the cupcakes and decorate; I kept it simple with a slice of strawberry

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