These gorgeous Pimm’s flavoured cupcakes are perfect for a garden party. Try using Sipsmith London Cup for even more of a gin flavour burst!
Sweet, aromatic and slightly boozy; Pimm’s (or a similar summer cup) makes a great ingredient in baking. It adds a subtle fruitiness to the buttercream as well as the more complex aromatic notes of the aperitif. And they look fantastic too! Who can resist a pink tinged cupcake decorated with fresh British fruit?!
We’ve swapped Pimm’s for Sipsmith London Cup in our recipe because it has a stronger gin flavour (and you know how much we love gin!) but still has plenty of that classic summery feeling.
Pre-heat the oven to 160c.
Cream together 100g butter and 100g caster sugar until pail.
Add half of the flour and mix well until combined.
Add the eggs, mix until well combined, add the last of flour and mix until combined.
Place the mixture into cupcake cases so they are 3/4 full and place in oven to cook until just golden brown on top. After about 15 minutes check the sponge is cooked by inserting a toothpick into the middle. If it comes out clean they’re ready.
To make the flavoured buttercream combine 100ml Sipsmith London Cup, the remaining caster sugar and ¼ of a vanilla pod in a pan. Simmer over a low heat and reduce the liquid by half.
Add the remaining Sipsmith London Cup and leave for an hour to chill.
Mix together the remaining butter and icing sugar with the seeds from 1/2 a vanilla pod.
Combine the buttercream with the Sipsmith reduction until the mixture turns pale pink. Taste it at this point to see if you need to add more gin!
Spread the buttercream over each cupcake and decorate with slices of fruit, mint and cucumber
Serve them up with a jug of Sipsmith London Cup and relax!
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