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!

Jump straight to the recipe!

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!

Pimms Cupcakes

Servings 18

Ingredients

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

For decoration

  • 20 Mint leaves
  • 8-10 Fresh strawberries

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. 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

  3. Whisk in the self raising flour, the chopped dried fruit and the mint leaves

  4. 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

  5. For the buttercream mix the butter, the Pimms and the icing sugar together. Pipe it onto the cupcakes using a piping bag and nozzle

  6. Decorate with paper straws, strawberries cut in half and mint leaves

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

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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