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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Perfect summer cupcakes with all the flavours of a Pimms cocktail!
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
- 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
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
For the cupcakes, pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
Mix together the butter and caster sugar until smooth. Mix in the zest of the orange, lime and lemon
Whisk in the eggs
Whisk in the self raising flour
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown
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
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
Decorate with the prepared strawberries, orange pieces, cucumber rolls and mint leaves
Serve immediately, leftovers will keep for 1-2 days in the fridge
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