Method – Makes 12 Cupcakes
Place all the ingredients under cupcake into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Line a standard 12 hole muffin tray tin with muffins cases.
Divide the mixture between 12 muffin cases.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Gently heat the Pimm’s with the sugar in a small saucepan until the sugar has dissolved, bring to the boil and then let it simmer for 5-7 minutes until it is thick and syrupy.
Skewer each cupcake several times and brush with the Pimm’s syrup
Allow to cool completely before decorating.
Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine, then beat in the Pimm’s.
Pipe the buttercream on top of the cupcakes and then decorate each cupcake with half a strawberry, a piece of orange and a mint leaf.
Hi Deb, I made the Pimm's cakes with Madeira mix that you put on the Wright's Baking Facebook page. They were very popular with my guests especially when eaten with a jug of Pimms! Thanks
Lesley Morris
These are delicious anytime of the year but great to celebrate Wimbledon week. Our ace recipe idea is here! The strawberry’s on top are compulsory – well, Wimbledon is strawberry city. Have a go at these tantalising treats to tiggle your tastebuds during the tennis! Deb the Bread