Monday, 14 May 2012

Pimm's & Lemonade Cupcakes - A Perfectly British Treat.

I'm not a big alcohol consumer, but Pimm's is definitely up there among my favourite drinks. There is something quintessentially British about a great big jug of Pimm's, lemonade and sliced fruit in the garden on a summer's day - particularly if it happens to be Wimbledon season. It isn't - in fact, the weather we've been having of late can only just be described as spring, never mind summer - but I've had this recipe stored on my Pinterest board for almost-forever and on Saturday I couldn't help but give in and bake them at last.

I followed the recipe over on Batter and Bowl, but was forced to make a few alterations due to restrictions on the ingredients I was able to source. The recipe that follows includes my adaptations - they resulted in some perfectly scrummy cupcakes, but you might be better off using the original.

For the bases you will need:
150g plain flour
1 tsp baking powder
1/2 tsp salt
125g unsalted butter
150g caster sugar
3 eggs, separated yolks/whites
3 tablespoons Pimm's
5 strawberries + half a dozen raspberries, chopped into small pieces

To make: 
- Preheat your oven to 180C and line a muffin tray with cupcake cases
- Cream butter & caster sugar, then add egg yolks one at a time, beating well after each.
- Mix in the Pimm's.
- Mix together flour, baking powder and salt
- Gradually add the dry ingredients to your Pimm's mix, mixing well until batter is smooth.
- In a seperate bowl, beat the egg whites until peaks begin to form
- Gently fold the egg whites into the batter
- Lightly dust strawberry and raspberry pieces in plain flour and gently fold into the batter
- Half fill cupcake cases and bake for 20-25mins until a skewer comes out clean
- Remove from oven to cool

For the topping you will need: 
250g icing sugar
80g butter
1tbsp Pimm's
3tbsp Lemonade
Mint leaves, sugar lemons/oranges, raspberries or strawberries to decorate

To ice: 
- Beat the butter and icing sugar until the mixture combines
- Add the Pimm's and lemonade and mix thoroughly until smooth and fully combined
- Add a spoonful to the top of each cupcake and use a wide-edged knife to smooth over in a circular motion
- Decorate with fruit/candy/mint leaves, as desired.

And enjoy!

These were so simple to bake and yet so incredibly tastey to eat. I'd highly recommend giving them a go - they would make the perfect Jubilee weekend treat.
(Again, full credit for this recipe belongs here.)


  1. Glad they worked out and were yummy! They look fantastic!

  2. I'm intrigued by the superb-looking cupcakes. As I very much enjoy both cake and Pimm's, I shall look forward to trying this recipe out - though maybe not till the summer ;)
    Thanks for linking to my blog, by the way!