Pimms Cupcakes

Pimms Cupcakes
Pimms is SO popular in the UK at summertime, jugs of Pimms cocktails are served in almost every beer garden you go to and it’s also known as the drink of Wimbledon! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day! I’ve used the flavours of this cocktail to create my Pimms Cupcakes. The sponges are infused with citrus zest and then drizzled in a Pimms syrup. I’ve topped them with a cheesecake style frosting infused with Pimms syrup, and added the classic fruits of a Pimms cocktail for decoration. They are ready for your next summer party or BBQ!

Jump straight to the recipe!

 

I started by mixing together butter, sugar, orange zest, lime zest and lemon zest. Then I added eggs and mixed well.

 

Finally I added self raising flour, then divided the mixture between the cupcake cases.

 

I baked the cupcakes for 20 minutes, then brushed a Pimms syrup over them.

To decorate I made a mascarpone cream topping infused with Pimms syrup and I piped it on using a round nozzle.

I used strawberries, orange pieces, cucumber rolls and mint leaves to finish the decoration. I thought the Pimms Cupcakes looked really cute and summery!

The Pimms Cupcakes were absolutely delicious with fresh citrus flavour and a lovely creamy topping!

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Pimms Cupcakes

Perfect summer cupcakes with all the flavours of a Pimms cocktail!

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the Pimms syrup

  • 150 ml Pimms
  • 50 g Caster sugar

For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 Orange Zest only
  • 1 Lemon Zest only
  • 1 Lime Zest only
  • 3 Eggs large
  • 175 g Self raising flour

For the topping

  • 3 tsp Pimms syrup
  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 215 ml Double cream

For decoration

  • 1 Orange sliced and each slice topped into quarters
  • 6 Fresh strawberries cut in half
  • 12 Mint leaves
  • 12 Cucumber rolls use a potato peeler to peel strips of cucumber and roll them up

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully, or pop it in the fridge to cool faster

  2. For the cupcakes, pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. Mix together the butter and caster sugar until smooth. Mix in the zest of the orange, lime and lemon

  4. Whisk in the eggs

  5. Whisk in the self raising flour

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown

  7. Put the cupcakes on a rack to cool completely, while they are cooling, reserve 3 tbsp of the Pimms syrup for the topping and brush the rest on top of the cupcakes

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone, icing sugar and Pimms syrup until smooth. Then add the double cream and whisk until thick. Pipe it onto the cupcakes using a piping bag and a round nozzle, or spread on with a spoon

  9. Decorate with the prepared strawberries, orange pieces, cucumber rolls and mint leaves

  10. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cupcake recipes by clicking here!

Pimms Cupcakes

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