What is the British summer without a glass (or two) or Pimm's?! And what better way to enjoy it than in these Pimm's Cupcakes?
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners
Beat the butter and sugar together for roughly 5 minutes until light and fluffy
Add the eggs and mix again
Add the flour and mix until it is combined before adding in the Pimm's
Spoon into 12 cupcake cases filling each 2/3 full
Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked
Leave on a wire rack to cool completely
Once the cakes have cooled completely, make the buttercream. Start by beating the softened butter for a minute or two
Add in the icing sugar and beat until mixed. Add the Pimm's and mix until smooth
Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with classic Pimm's decorations
This will make 12 cupcakes using large muffin liners. If you want to use smaller cupcake cases this will make 18 cupcakes. Check the cupcakes after 15 minutes of baking if you use smaller cases.
Decorate just before serving. The juice in the fruit is likely to seep into the buttercream if left a while.
If you want even more Pimm's flavour in the buttercream, add another tablespoon of Pimm's.
Nutritional information is given as a guide only.
Pimm's Cupcakes https://www.curlyscooking.co.uk/pimms-cupcakes/