Pimms Cupcakes - The Baking Explorer

Pimms Cupcakes

I joined my local WI (Women’s Institute) at the beginning of the year as I wanted to meet some new people in my local area. I’ve been attending the meetings every month and I’ve been really enjoying it. So far I’ve listened to the author Rosie Garland read passages from her book out in a entrancing theatrical style, I’ve heard a former sex worker who turned her life around and is now studying for a degree tell her personal journey, and I’ve been inspired by women in business giving advice from their life experiences. It’s been an interesting few months! I decided to bake for this month’s meeting and as the theme was sport and Wimbledon is happening at the moment, Pimms Cupcakes immediately popped in my head!

I decided to use some dried fruit inside the batter so I cut up 60g dried apple and 90g dried strawberry.

I mixed together 245g butter and 245g caster sugar. I added 4 eggs, and the zest of 1 orange, 1 lime and 1 lemon.

Finally I added 245g self raising flour, the chopped dried fruit and 6 mint leaves chopped very finely.

I baked the cupcakes on 180C/350F/Gas Mark 4 for 20 minutes. The batter made 18 cupcakes.

To decorate I made icing using 160g butter, 1 and a half tbsp Pimms and 400g 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 they looked really cute!

The cupcakes dissappeared 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!

I’m entering these cupcakes into myself and Cakeyboi’s monthly challenge, Treat Petite. This month’s theme is ‘Summertime Special’.

Pimms Cupcakes


  • 60 g Dried apple
  • 90 g Dried strawberry
  • 405 g Butter
  • 245 g Caster sugar
  • 4 Eggs
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • 245 g Self raising flour
  • 25 Mint leaves
  • 1 1/2 tsp Pimms
  • 400 g Icing sugar
  • 8-10 Fresh strawberries


  1. Cut up the dried apple and the dried strawberry
  2. Mix together 245g of the butter and the caster sugar. Add the eggs, and the zest of the orange, lime and lemon
  3. Fold in the self raising flour, the chopped dried fruit and 6 of the mint leaves chopped very finely
  4. Bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. For the buttercream mix 160g of the butter, the Pimms and the icing sugar together. Pipe it on using a piping bag and nozzle
  6. Decorate with paper straws, strawberries cut in half and mint leaves

6 comments / Add your comment below

  1. Ooh they look lovely and summery, and the straws looks fab! I'm intrigued by the WI but I think all the ones in my area are very much the more 'traditional' ones, so not sure they are exactly what I am after 🙁

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