Pimm’s Cupcakes

Get together with family and friends to enjoy these Pimm’s cupcakes whilst cheering on your favourite Wimbledon stars!

Uploaded by Kayleigh McDonough

Skill Level

Easy

Serves

12 people

Baking ingredients

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

Decorating ingredients

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

Vanilla Flavour Icing

Instructions

Making the cupcakes:

Step 1

Place cupcake cases in a 12 hole cupcake pan. Preheat the oven to 180?C / Gas 4.

Step 2

In a bowl, cream together the butter and the zest from the citrus fruits until light and fluffy.

Step 3

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.

Step 4

Once combined add the remaining flour and fold in.

Step 5

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:

Step 6

In a pan combine the water, sugar, orange zest and vanilla.

Step 7

Stir over a low heat until the sugar has dissolved.

Step 8

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:

Step 9

Using a star shaped nozzle and bag, pipe a swirl of vanilla frosting on to the top of the cupcakes.

Step 10

Drizzle with the Pimm’s syrup and decorate with slices of orange, half a strawberry and a sprig of mint.