Step #1
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.
Step #2
Divide the mixture between 12 muffin cases.
Step #3
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.
Step #4
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
Step #5
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.
Step #6
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.
