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.)

2 comments:

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

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  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!

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