This was fun to make and tasted lovely.. the colours are vibrant and remind you of summer...
Ingredients
For the cupcakes:
- 150g self-raising flour
- ½ tsp baking powder
- zest of 1 small orange
- 175g soft unsalted butter, cut into small pieces
- 175g caster sugar
- 3 medium eggs, lightly beaten
- 12 strawberries, hulled
For the Pimm's syrup:
- 150ml Pimm's
- 50g caster sugar
For the Pimm's buttercream:
- 250g unsalted butter, softened
- 50ml semi-skimmed milk, at room temperature
- 2 tbsp Pimm's
- 350g icing sugar
To decorate:
- a few mint leaves
- thin slices of orange, cut into quarters
- thin slices of lemon, cut into quarters
- 6 strawberries, sliced in half
- 12 blackberries
- Straws
Method:
- Preheat the oven to 180°C. Line a 12-hole cupcake tray with cupcake cases.
- Sieve the flour and baking powder into a large bowl. Stir in the orange zest.
- In a separate bowl, using an electric whisk, cream the soft butter and caster sugar together until light and fluffy. Alternately whisk in the beaten eggs and the flour mixture until combined.
- Divide the mixture evenly among the cupcake cases.
- Insert a whole strawberry into each cupcake
- Bake in the oven for 25 minutes.
- While the cupcakes are baking, make the syrup. Gently heat the Pimm's with the sugar in a medium saucepan, stirring until the sugar has dissolved. Increase the heat and let it bubble for 5-7 minutes until thick and syrupy. Pour the syrup into a small jug.
- As soon as the cupcakes come out of the oven, prick the tops a few times with a toothpick and brush them with the Pimm's syrup. Leave to cool in the tray for 10 minutes, then transfer to a wire rack and leave to cool completely.
- While the cupcakes are cooling, make the buttercream. Using an electric whisk, mix together the butter, milk and Pimm's in a medium bowl until smooth. On a low speed, gradually add the icing sugar and continue to beat until smooth and thick. Transfer to a piping bag fitted with a 1cm star nozzle.
- Once the cupcakes are completely cool, generously pipe each one with the icing, then decorate with sliced strawberries, orange slices, lemon , blackberries and the baby mint leaves.
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