What says summer more than Wimbledon and Pimm's?! These gluten free Pimm's cupcakes are a delightful addition to the games.
Its that time of the year when the British public glue themselves to the television with some strawberries and cream and a glass of PIMM'S to watch Wimbledon.
At least, this is what I do! And in order to fully embrace this summery two-week period in the only way I know how, I developed a recipe incorporating PIMM'S!
It's packed full of that beautiful, classic PIMM'S flavour that any and every Wimbledon fan is familiar with, and the fresh strawberry filling is the perfect accompaniment.
It's super simple flavours that will bring a smile to your face and just feel like summer. Pure bliss.
The sponge and buttercream frosting are packed full of that beautiful iconic PIMM'S flavour and they're stuffed full in the middle with fresh strawberries.
Do you watch Wimbledon? Who's your favourite players?
I must say I was heartbroken when Heather Watson lost. I wanted to see her in the final! Year after year she's been pushing to get further and I'd love to see her in the final one day.
I was also gutted for Nadal! For a long time he's been one of my favourite players and the fact he continues to be one of the best for so so many years is amazing to me! I can’t believe he won’t be in the final.
I have all my fingers and toes crossed that Norrie can win today!
Anyway, enough with my poor sports commentating!
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 18 mins
Assemble: 5 mins
100g unsalted butter
100g caster sugar
4 medium eggs
1/2 tsp vanilla extract
150g gluten free self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp xanthan gum
2 tbsp sour cream
25g fresh strawberries, finely chopped
100g unsalted butter
300g icing sugar
1 1/2 tbsp
Slices of fresh orange
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Now add the vanilla extract.
In a separate bowl, mix together the flour, bicarbonate of soda, and xanthan gum with a fork.
Add 2 tbsp of the flour mixture and gently incorporate. Now add a tablespoon of the Pimm's and incorporate. Add the flour and Pimm's alternately until all of it is fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of batter into each cupcake case and let sit for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This buttercream is deliciously summery and packed full of that classic Pimm's flavour.
While the sponges are cooling, move onto the Pimm's buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
With a fork, gently crush the strawberries until it is a thick liquid mixture. Add to the buttercream and mix until fully combined.
It is at this point that I usually do some taste testing to see if it's the right amount of prosecco and strawberry flavour (and it also serves as an excuse to eat the buttercream)!
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little of the fresh, chopped strawberries into each cupcake hole.
Pipe on a good layer of the Pimm's buttercream.
Place fresh strawberries and orange wedges on top.