Pimms Cupcakes - Scarlett and Mustard
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Pimms Cupcakes

These zesty little cupcakes taste like Summer and are the perfect accompaniment to a lazy afternoon watching Wimbledon.
Makes 12
3 large, free range eggs beaten
175g of self-raising flour
1 teaspoon of baking powder
175g of sugar
175g of butter
Zest and juice of a lime
4 tablespoons of Pimms
½ punnet of strawberries cut into small pieces
For the topping
Scarlett & Mustard’s, Lime & Mint Curd
300g icing sugar
150g butter
4 tablespoons of Pimms
Fruit to decorate
Preheat the oven to 180 oc
Fill a Yorkshire pudding tray with 12 cupcake cases
Cream together the sugar and butter until well incorporated then add the beaten eggs a little at a time. Grate the lime zest into the mix and add the lime juice and Pimms. Sieve the flour and the baking powder into the mix and fold until you have a smooth batter. Lastly, very gently fold in the chopped strawberries.
Divide the mixture into the cases and bake in the centre of a preheated oven for 20 minutes.
Once cool cut a deep hole and add the curd to the centre of the cupcake replacing the lid and pushing down.
Combine the icing sugar, butter and Pimms until creamy and ice. Decorate with fruit (we suggest strawberries, blueberries, cucumber and a sprig of mint)
Serve with a huge glass of Pimms.
Pimms Cupcakes
Posted 30.06.14