Pimm's Cupcakes | Good Housekeeping UK
- 5 years ago
With a citrusy tender sponge, minty cream cheese icing and sticky Pimm's syrup, this Pimm's cupcake recipes is a perfect summer afternoon tea treat.
Full Pimm's Cupcake Recipe: http://bit.ly/2W9r8OY
Directions
Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin, or arrange 12 sturdy paper baking cups on a large baking tray.
Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time.
Use a large metal spoon to fold in the flour and baking powder until combined, then fold in the grated orange and lemon zest. Divide the mixture evenly among the cases. Bake for 18-20min until risen and golden. Transfer to a wire rack to cool, and poke holes in the top of the cakes with a skewer.
While the cakes cook, make Pimms drizzle. Put Pimms and sugar in a pan, heat gently, stirring often, to dissolve the sugar completely, then bring to the boil and bubble for 5min without stirring. Add the remaining drizzle ingredients, swirl pan and remove from the heat. Leave to infuse and cool for 15min. Strain, then reserve about 1-2tbsp of the drizzle to decorate later. Brush the remaining syrup evenly over each cupcake and leave to cool completely.
Put the cream cheese icing ingredients in a bowl and beat together with an electric handwhisk until smooth. Fit a piping bag with a star nozzle (see GH Tip) and fill the bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.
Decorate each cake with a strawberry quarter, cucumber slice and mint leaf, then drizzle the reserved syrup over each. Pop a straw into the top of each, if using. Serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Full Pimm's Cupcake Recipe: http://bit.ly/2W9r8OY
Directions
Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin, or arrange 12 sturdy paper baking cups on a large baking tray.
Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time.
Use a large metal spoon to fold in the flour and baking powder until combined, then fold in the grated orange and lemon zest. Divide the mixture evenly among the cases. Bake for 18-20min until risen and golden. Transfer to a wire rack to cool, and poke holes in the top of the cakes with a skewer.
While the cakes cook, make Pimms drizzle. Put Pimms and sugar in a pan, heat gently, stirring often, to dissolve the sugar completely, then bring to the boil and bubble for 5min without stirring. Add the remaining drizzle ingredients, swirl pan and remove from the heat. Leave to infuse and cool for 15min. Strain, then reserve about 1-2tbsp of the drizzle to decorate later. Brush the remaining syrup evenly over each cupcake and leave to cool completely.
Put the cream cheese icing ingredients in a bowl and beat together with an electric handwhisk until smooth. Fit a piping bag with a star nozzle (see GH Tip) and fill the bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.
Decorate each cake with a strawberry quarter, cucumber slice and mint leaf, then drizzle the reserved syrup over each. Pop a straw into the top of each, if using. Serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi