I’ve used the flavours of a Pimms cup 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!
How to make Pimms Cupcakes
Start by mixing together butter, sugar, orange zest, lime zest and lemon zest. Then add eggs and mix well.
Then add self raising flour, and divide the mixture between the cupcake cases.
Bake the cupcakes for 20 minutes, then brush a Pimms syrup over them.
To decorate, make a mascarpone cream topping infused with Pimms syrup and pipe it on using a round nozzle. Decorate with strawberries, orange pieces, cucumber rolls and mint leaves.
What is Pimms?
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. 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. It’s the perfect refreshing drink on a hot day!
Can this recipe be made into a cake?
Yes! Head to my Pimms Cake recipe for instructions.
How long do these cupcakes last for and can they be frozen?
The decorated cupcakes will keep in an airtight container in the fridge for 2 days. You can freeze the cupcakes if you do not add the whipped cream and fruit. Wrap them well with cling film or put in an airtight container and freeze for up to 3 months. I do not recommend freezing the frosting.
Recommended equipment & ingredients*
- Cupcake tin
- Cooling rack
- Electric hand mixer
- Piping bags
- Round piping nozzle
- Rose gold cupcake cases
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More Pimms recipes...
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 5 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 160C Fan/180C/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 gently
- 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, brush the Pimms syrup 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