During the British summertime there is pretty much nothing better than to settle down in the garden with an ice cold glass of Pimms and lemonade. We’ve wanted to create a Pimms based cupcake flavour for a while now, but we’ve been left wondering how to put a fun yet sophisticated twist on a traditional drink. Well now we have! It came to us whilst we were putting together purple colour schemes for a cake design. We spotted a deep and dusky raspberry pink/purple tone next to a violet hue and we thought those flavours would work wonders with the infamous liqueur.
Pimms Cupcake Recipe (makes approx. 12 cupcakes)
246g self-raising flour
246g caster sugar
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar and once well mixed add in the Pmms, flour and then the eggs.
Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.
Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.
Violet Buttercream & Raspberry Buttercream
We make our buttercream using our own intuition as buttercream can be tricky at times. It’s best that you begin to develop and ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…
250g – 350g icing sugar
6-12 drops of natural violet essence
Violet food gel paste colour
6-12 drops of natural raspberry essence
Cherry food gel paste colour
858 piping tip/nozzle
Natural edible sugared violet petals
Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
Step four: Fit a piping bag with a 858 piping tip/nozzle (to get a lovely traditional buttercream ruffle like our cupcake). Fill one side of your piping bag with your violet buttercream and the other side with your raspberry buttercream.
Step five: Now swirl away and pipe a gorgeous ruffle of buttercream atop your cakes! Finish with natural edible sugared violet petals and they are ready to devour.