Get together with family and friends to enjoy these Pimm’s cupcakes whilst cheering on your favourite Wimbledon stars!
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 150 g caster sugar
- 1 lemon zest
- 1 lime zest
- 3 eggs, beaten
- 50 ml Pimm's
- 150 g self-raising flour
- 400 g Renshaw Vanilla Frosting
- 1 orange
- 6 strawberries
- 60 ml Pimm's
- 125 ml water
- 55 g caster sugar
- 1 tsp vanilla extract, or 1 vanilla pod
- 1 orange zest
- Handful of mint leaves
Renshaw products used
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Making the cupcakes:
Place cupcake cases in a 12 hole cupcake pan. Preheat the oven to 180?C / Gas 4.
In a bowl, cream together the butter and the zest from the citrus fruits until light and fluffy.
Mix the Pimm’s into the egg and slowly drizzle the eggs into the mixture while beating. If the mixture begins to curdle add 1 table spoon of flour.
Once combined add the remaining flour and fold in.
Divide the mixture between the cases. Bake for 18 – 20 mins or until golden and spring back when pressed. Allow to cool for 2 mins and then remove the cupcakes from the pan and cool on a wire rack.
Making the Pimm's syrup:
In a pan combine the water, sugar, orange zest and vanilla.
Stir over a low heat until the sugar has dissolved.
Turn up the heat and bring to the boil. Reduce the liquid without stirring until the mixture reduces by half. Take off the heat and allow to cool then add the Pimm's.
Decorating the cupcakes:
Using a star shaped nozzle and bag, pipe a swirl of vanilla frosting on to the top of the cupcakes.
Drizzle with the Pimm’s syrup and decorate with slices of orange, half a strawberry and a sprig of mint.