Elley’s Pimms Cup Cakes

 

 

Elley’s Pimms Cup Cakes   

Ingredientspimms cupcakes

For the cakes:

1 cucumber

Zest and juice of 1 unwaxed lemon

300g butter, softened

300g golden caster sugar

4 free range eggs

1 tsp vanilla extract

400g self-raising flour

 

For the strawberry butter cream:

200g butter, softened

500g icing sugar, sifted

80g strawberries, hulled and whizzed up in a blender with

3 tbsp pimms

 

Decoration: halved strawberries and cucumber slices (and a bit more pimms!)

 

Method:

  • Put the strawberries for the butter cream and the decoration into some pimms and leave to soak for an hour.
  • Put the butter that needs softening into a couple of bowls on the back of the Aga.
  • If not using an Aga pre heat an oven to 190C /gas 5
  • Cut the whole cucumber in half length ways and using a teaspoon scrape out and discard the seeds (into the compost is best.)
  • Roughly chop the cucumber and puree it in a blender with the lemon juice.
  • In a large bowl or stand mixer whisk up the softened butter and the sugar until pale and light.
  • Now add the eggs, the lemon and cucumber puree and the vanilla essence. You could do all this one at a time but who has time for that? So I would just bung it all in with the flour and whizz on high until all combined and looking like cake mixture.
  • Split the mixture between 12 cup cake cases in a muffin tin. There will be some left over if you are using little cases.
  • Place in the baking oven on the bottom set of runners for about 20 minutes (or as long as it takes to be firm and springy to the touch… I have also doubled up on the quantities and made a pimms victoria sponge they were in the oven for 35 minutes)
  • Allow the cakes to cool whilst you make up the icing. Whizz up the strawberries and pimms and then add the icing and butter. Place in the fridge until needed.
  • Decorate with icing, cucumber and strawberries and serve to the deserving few… with a glass of pimms?

Enjoy x