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Pimms Cupcakes

Pimms Cupcakes

Perfect summer cupcakes with all the flavours of a Pimms cocktail!

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

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

For decoration

  • 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

Instructions

  1. 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

  2. For the cupcakes, pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. Mix together the butter and caster sugar until smooth. Mix in the zest of the orange, lime and lemon

  4. Whisk in the eggs

  5. Whisk in the self raising flour

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown

  7. 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

  8. 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

  9. Decorate with the prepared strawberries, orange pieces, cucumber rolls and mint leaves

  10. Serve immediately, leftovers will keep for 1-2 days in the fridge