I decided to use some dried fruit inside the batter so I cut up dried apple and dried strawberry.
Then I mixed together butter and caster sugar. I added eggs, and the zest of 1 orange, 1 lime and 1 lemon.
Finally I added self raising flour, the chopped dried fruit and mint leaves chopped very finely.
I baked the cupcakes for 20 minutes.
To decorate I made icing using butter, Pimms and icing sugar. I piped it on using a piping bag and nozzle.
I used paper straws, strawberries cut in half and mint leaves to finish the decoration. I thought the Pimms Cupcakes looked really cute!
The Pimms Cupcakes disappeared fast at the WI meeting and at the end of the meeting I won a bottle of faux Pimms for my efforts! I was embarrassed, but pleased of course!
For the cupcakes
- 60 g Dried apple chopped up
- 90 g Dried strawberry chopped up
- 245 g Butter or baking spread
- 245 g Caster sugar
- 4 Eggs large
- 1 Orange Zest only
- 1 Lemon Zest only
- 1 Lime Zest only
- 6 Mint leaves chopped up
- 245 g Self raising flour
For the buttercream
- 1 1/2 tsp Pimms
- 160 g Butter or baking spread
- 400 g Icing sugar
- 20 Mint leaves
- 8-10 Fresh strawberries
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. Add the eggs, and the zest of the orange, lime and lemon and whisk in well
Whisk in the self raising flour, the chopped dried fruit and the mint leaves
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
For the buttercream mix the butter, the Pimms and the icing sugar together. Pipe it onto the cupcakes using a piping bag and nozzle
Decorate with paper straws, strawberries cut in half and mint leaves