I have one seriously amazing way to rid you of the Monday blues today: Strawberry Pimms Cupcakes!
#Wimbledon2017 starts next Monday and I for one am SO excited! Wimbledon is the highlight of the tennis calendar for me and so many others. I watch as much tennis as I possibly can and all of the grand slams, but there’s something about Wimbledon that makes it the most special.
Strawberries, cream, pimms… these are all things synonymous with Wimbledon and I decided to encompass Pimms and the fruit of the championships to create these amazing sweet, light and utterly divine cupcakes!
There’s also a twist to this recipe, more specifically a strawberry twist.
Currently Pimms have a strawberry version, which I knew would be just perfect for making the syrup to lace these cupcakes with alcohol. You can also use normal Pimms and then a tablespoon of strawberry syrup if you can’t find the Strawberry Pimms.
I hot footed it straight to my local Tesco to get myself some Strawberry Pimms so I could make these cupcakes and I also stocked up on lemons, limes, strawberries and some mint for garnishing.
There are quite a few steps to making these cupcakes, but let me tell you, they are totally worth every second! I wanted all of the flavours to compliment each other and for nothing to be overpowering and I managed it with these babies.
The cupcakes themselves are pretty simple with lemon and lime zest. Whilst they were baking, I made the pimms syrup and once baked, I poked each cupcake with a toothpick and spooned the syrup over the top to infuse each and every one with Pimms. Then you have to be patient while they cool – possibly the hardest thing for me!
I am not someone with lots of patience when tasty things are coming out of my kitchen! Just look at that pretty pink marbling from the Strawberry Pimms syrup:
After cooling, I made a light and fluffy buttercream and added 2tbsp of Pimms to ensure you get a slight hint of Pimms in every bite of these cupcakes. Once I’d piped a swirl onto each cupcake, I topped them with half of a strawberry and a sprig of mint. Pure Pimms Cupcake perfection.
I’ll be enjoying these cupcakes again next week whilst watching #Wimbledon2017 from the sofa. I wish I could have been there this year, but sitting with Pimms and strawberries from the comfort of your own home is the next best thing in my opinion!
What do you bake during Wimbledon? Let me know in the comments below!
Strawberry Pimms Cupcakes
- For the cupcakes:
- 1 stick (113g) unsalted butter, at room temperature
- 1 cup (200g) caster/white sugar
- Zest of 1 medium sized lemon
- Zest of 1 medium sized lime
- 2 large eggs
- Pinch of salt
- 2 tsp baking powder
- 1 1/2 cups (210g) plain/all purpose flour
- 1/2 cup (120ml) milk
- For the Pimms syrup:
- 3 tbsp Pimms or Strawberry Pimms
- 1/2 cup (100g) caster/white sugar
- 1/2 cup (120ml) water
- 1 tbsp strawberry syrup, ONLY if using plain Pimms
- For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- 2 tbsp Strawberry Pimms/Pimms
- Pinch of salt
- 6 strawberries, halved
- Mint sprigs, for garnish, optional
- Preheat the oven to 180C/350F and line a 12 hole cupcake tin with liners.
- Place butter, sugar, lemon and lime zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, around 2 minutes on medium-high speed.
- Add in the eggs, scraping down the sides as necessary and mix on medium speed until smooth and well combined.
- Add in the salt, baking powder and flour and mix on low until the mixture begins to come together, then add the milk and continue to mix on medium speed until everything is well combined, smooth and there are no lumps of flour.
- Divide the batter between the cupcake liners; I use a 2tbsp cookie scoop to ensure all my cupcakes are even.
- Place in the oven for 18-22 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean.
- Whilst the cupcakes are baking, make the syrup; place Strawberry Pimms, sugar and water into a medium sized saucepan over a medium heat (If using plain Pimms, add the strawberry syrup too). Bring to a boil, stirring frequently and continue to cook for 5-10 minutes until the mixture has reduced and become slightly thickened. It won't be properly thick, but as you're stirring, you will feel it change and it will coat the back of a spoon.
- Once the cupcakes are baked, transfer to a wire rack with kitchen towels beneath it. Use a toothpick to poke holes in the top of each cupcake and then spoon the syrup onto the top of each cupcake, 1/2 tbsp at a time. I ended up with just over 1tbsp of syrup per cupcake.
- Leave to cool completely.
- Once cooled, make the frosting: Place butter, sugar, Pimms and salt into a large bowl and mix on low until the mixture begins to come together. I use a hand mixer as I like the control I have, you can also use your stand mixer.
- Once the mixture starts to come together, turn the speed up to medium-high and beat the frosting until light and fluffy, around 2 minutes on med-high speed.
- You want the frosting to hold its shape, but not be so thick you can't pipe it. I always grab a spoonful and then turn it upside down, it should hold, but as soon as you tap the spoon on the side of the bowl fall back into the bowl.
- Fill a piping bag fitted with an open star nozzle half way and pipe a swirl onto each cupcake.
- Take your halved strawberries and slice in half again. Take two slices of strawberry and place on the top of the cupcake at an angle with the tips of the strawberries touching. Place a sprig of mint on each cupcake too and serve.
- Strawberry Pimms Cupcakes will keep in an airtight container, in the fridge for 3 days.
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