Summery Pimms Cupcakes with Pimm's Soaked Sponges, Pimm's Buttercream Frosting, and all the Pimm's Decoration!
Self Raising Flour
For the Cupcakes + Syrup
Preheat your oven to 180/160C Fan, and get your cupcake cases ready. I used Iced Jems Baking Cups so put them on my tray.
Beat together your Butter and Sugar until light and fluffy.
Add in the Flour and Eggs, and beat again till smooth.
Split between the Baking Cups and bake in the oven for 17-20 minutes. I usually bake mine for about 18!
Whilst baking, make your syrup! Put your Pimm's and Sugar into a pan, and heat till the sugar has dissolved, stirring frequently.
Once the cupcakes have baked, leave them to cool for about 5 minutes, then drizzle over the syrup, letting it soak in. About 1tbsp per cupcake!
Leave the Cupcakes to cool fully.
For the Buttercream
Make sure your Unsalted Butter is at room temperature. Beat it for about 3-4 minutes on its own to make sure its really soft and supple.
Add in the icing sugar a bit at a time, and beat well.
Add in the Pimm's 1tbsp at a time, making sure it's incorporated well. Don't go too crazy, as the more liquid you add, the softer the buttercream will be.
Pipe your Buttercream onto your cupcakes how you please!
For the Decoration
I added half a strawberry, a orange slice/wedge, half a piece of cucumber, and some fresh mint. All the innards of a Pimm's.
I used the Regular Pimm's for this!
These Cute Strawberry Baking Cups
And This Round Jumbo Piping Tip
These will last for 3 days at room temperature, but beware the fruit. You can keep them in the fridge as well, but they will naturally dry out a bit because of the cold temperature.
The Pimm's Syrup is optional, but so so worth it!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie