Nothing beats a Pimms in the sunshine so even better to have it in a cake. These citrusy gems are light and fluffy and perfectly complimented by a mint-infused cream cheese icing and sticky Pimm's syrup.
Prep time: 30 mins
Bake time: 20 mins
Total time: 50 mins
For the cakes -
175g Risen Super White Spelt Flour
175g unsalted butter, cubed
175g caster sugar
3 medium eggs
1 tsp baking powder
Zest of half a lemon and half an orange
For the syrup -
125ml/4 fl oz Pimms
70g caster sugar
1 tsp lemon juice
Handful of mint leaves
Peeled strips of half a lemon and half an orange
For the cream icing -
75g unsalted butter, cubed
90g icing sugar
225g full fat cream cheese
2 tsp Pimms
8 - 10 mint leaves, finely chopped
Preheat oven to 180°C and put 12 large paper muffin cases into a muffin tin.
Put the caster sugar and butter into a large bowl and beat together until light and fluffy. Gradually add the eggs, beating them in all the time.
Using a large spoon, 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 18-20 minutes 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 the Pimms syrup. Put the Pimms and sugar in a pan and heat gently. Stir until all the sugar has dissolved. Then bring to the boil and bubble for 5 minutes without stirring. Add the mint leaves and peel and remove it from the heat. Leave to infuse and cool for 15 minutes. Strain, then brush evenly over each cupcake and leave to cool completely. You should have some left to drizzle over the completed cupcakes.
Put all the icing ingredients in a bowl and beat together with an electric handwhisk until smooth. You can do this by hand too. Either pipe the cream icing on the top or add it with a spatula.
Decorate each cake with a strawberry quarter and mint leaf, then drizzle the reserved syrup over each.