Pimm's Cupcakes

Pimms cupcake

Makes: 12 Cupcakes


  • 150g self raising flour
  • 1/2 tsp baking powder
  • 15g cornflour
  • 1 orange
  • 175g unsalted butter
  • 175g caster sugar 
  • 3 medium eggs
  • 50g strawberries plus extra for decorating
  • 50g raspberries
  • Bunch of mint leaves

Pimms Syrup:

  • 200ml Pimm's
  • 75g caster sugar


  • 275g unsalted butter 
  • 50ml semi skimmed milk
  • 350g icing sugar

1. Preheat your oven to 180°C and line a 12-hole cupcake tray with cupcake cases.⁠
2. In a mixing bowl sieve the self-raising flour, baking powder, cornflour and mix in the zest of 1 orange.⁠
3. In another bowl, cream 175g of unsalted butter and 175g caster sugar. Add 3 medium eggs (already beaten) and mix. ⁠
4. Stir in the the flour mixture to the butter and eggs until combined.⁠
5. Lightly crush 50g of strawberries and 50g of raspberries and fold this through the mixture.⁠
6. Divide the mixture evenly across the 12 cupcake cases and bake for 25 minutes.⁠
7. Next, make the Pimms syrup. Gently heat 200ml of Pimm's and 75g caster sugar in a saucepan and keep stirring until the sugar has dissolved. Increase the heat and simmer for 5 minutes until the syrup has thickened. ⁠
8. Once the cupcakes are out of the oven, use a toothpick to create small holes across the top of the cupcakes. Brush the cupcakes with the Pimm's syrup and leave to cool. ⁠
9. While the cupcakes are cooling make the buttercream by mixing together 275g unsalted butter and 50ml semi skimmed milk. Gradually add 350g icing sugar until smooth and thick. ⁠
10. Decorate your cupcakes with the buttercream, sliced strawberries and mint leaves. ⁠

Recipes Tags