Pimms Cupcakes

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

Course Dessert

Cuisine British

Keyword Cupcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 443kcal

Author thebakingexplorer

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