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Pimm’s Cupcakes

  • BAKE: 20m
  • SERVES: 24

Ingredients

Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright’s Madeira Cake Mix 500g
  • Water 150ml
  • Pimm's 50ml
  • Vegetable Oil 60ml
  • Zest of 1 lemon and 1 lime
  • Unsalted butter, softened 50g
  • Icing sugar 400g
  • Pimm’s 2 tbsp

ADD TO BASKET

METHOD

Method (Makes 24 cupcakes):

Place the cake mix, water, zest, Pimm’s and oil into a bowl and mix well for 1-2 minutes.

Place 24 paper cup cases into a cupcake baking tray and spoon the cake batter evenly between them.

Bake at 200°C (400°F), gas mark 6, for approximately 18-20 minutes or until springy to touch.

Allow to cool before decorating each cupcake with the above topping.

If you are serving these during Wimbledon Week – the strawberry’s on top are compulsory – enjoy!

“Hi, I am a great fan of your baking mixes, I have never called myself a baker until I tried your cake mixes - they are so easy to use and for me totally bomb proof lol I get fab results every time! Kind regards, ”

Margaret Armour

Deb's Tips

The perfect serve for Wimbledon Week – homemade Pimm's Cupcakes – with thanks to our home baking club member, Janet! Deb the Bread

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