August 14, 2016

Pimm's is a British classic summer drink very high up in our list of favourites! Whilst spending the summer in Abersoch, Wales, drinking a jug of Pimm's on the beach bar is quite a common event! Pimm's is such a delicious, summery drink made even better by the addition of fruits like strawberries, oranges and even cucumber. The Pimm's soaked fruit left at the bottom of the drink is almost the best bit!

For our Pimm's cupcake we have made a Pimm's flavoured cupcake with a fruit and mint puree and Pimm's syrup centre, topped with a Pimm's flavoured buttercream and decorated with strawberries, raspberries, oranges and a leaf of mint. 
So here is how to make this summery cocktail cupcake:

For the cupcake...
6oz butter
6oz caster sugar
3 eggs
1 tsp baking powder
4 tbsp Pimm's
6oz self-raising flour

For the fruit puree...
2 strawberries
5 raspberries
2 slices of orange
2 slices of cucumber (peeled)
mint leaves

For the Pimm's syrup...
150ml Pimm's
50g caster sugar

For the buttercream...
4oz butter
10oz icing sugar
half the syrup
2tbsp Pimm's 

For decoration...
Raspberries, strawberries, slices of orange and mint

Preheat your oven to 200°C/180°C Fan/Gas mark 6 and fill your cupcake tray with 14 cupcake cases.

Beat together the butter and sugar, then add in the eggs, baking powder and Pimm's and combine. Next, fold in the self-raising flour until you have a smooth batter.

Now, take the batter and fill your cupcake cases. Place in the pre-heated oven and bake for 20 minutes or until golden brown and an inserted skewer comes out clean.

Now, for the syrup place the Pimm's and caster sugar into a saucepan and place on a medium heat. When all of the sugar has dissolved, leave the syrup to bubble for around 5-7 minutes or until you see it become thick. Let this cool a little before you add it to the puree.

To make the heart of the cupcakes we mixed together a fruit puree and Pimm's syrup. 
To make the puree, chop up your ingredients and put into a blender. Blend until there are no big chunks of fruit left, then add about half the syrup. 

Using a small knife, cut a little hole in the centre of the cake. Fill this hole with the puree/syrup mixture and then place the piece of cake you cut out back on the cake, This will make it easier to pipe the buttercream later on. 

For the buttercream, beat the butter until light and fluffy. Then add in the last half of Pimm's syrup and 2 tbsp of Pimm's and combine. Beat the icing sugar in until you have a smooth buttercream, making sure to add in more icing sugar if you need a thicker buttercream.
Take a piping bag with a star nozzle and spoon in your buttercream. Pipe the buttercream onto the cupcakes starting from the outside and swirling towards the centre.

Decorate with pieces of strawberries, raspberries, oranges and a leaf of mint.
The cupcakes and now ready for you to enjoy whilst sipping away at an ice-cold, fruity glass of Pimm's!

These cupcakes certainly taste of Pimm's from the cake to the buttercream which is just delicious! The cake and buttercream both have a taste of Pimm's but nothing too overpowering and then the fruity centre gives an amazing minty and fruity hit! 
The puree and syrup mixture was so nice we considered just drinking the bit we had left over as a smoothie!

We think that these Pimm's cupcakes are a perfect take on the British classic drink and would be perfect for a summer party, a weekend picnic or just for you to enjoy at home with friends in the sun (if there is any) with a delicious jug of Pimm's to sip away at!

Thank you so much for reading this post, we hope you’re really enjoying our cocktail cupcakes! 
Any comments would be very much appreciated!
Next week we are thinking of another minty classic, I'm sure you can guess what it is!
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See you soon, 
Love, Antonia and Imogen x

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