These lemon and cucumber cupcakes are topped with a boozy Pimm’s Icing! The flavour of the cucumber is subtle in the lemon sponge.
Cucumber and lemon in water is lovely, isn’t it? But let’s leave that to the health spa brigade for the moment. Let’s take those lovely, fresh flavours and turn them into cupcakes! The delicate cucumber flavour is subtle and pairs well with the zingy lemon. I’ve topped it with a slightly boozy Pimm’s icing.
Detox water in cupcake form, with a boozy buttercream. Because we all need days of decadence.
Pimm’s is a quintessential British alcohol with a summery fruit taste. It’s usually paired with fizzy lemonade (the UK kind, like 7up or Sprite) and poured into a glass packed with strawberries, mint, cucumber, lemon and ice. You can see Becca’s Pimm’s and Lemonade. They recently came out with a strawberry and mint flavoured Pimm’s so I’ve used that in this icing, though the traditional one works well, too. If you can’t get hold of any Pimm’s, try using any fruit punch that you like.
- • 200g (7oz) cucumber (about half a cucumber)
- • 1 tablespoon lemon juice
- • 2 teaspoons lemon zest
- • 115g (½ cup) butter, softened
- • 150g (3/4 cup) granulated sugar
- • 1 teaspoon vanilla extract
- • 2 eggs
- • 150g (1⅛ cups) self raising flour
- • Pinch of salt
- • 75g (1/3 cup) butter, softened
- • 150g (1⅛ cups) powdered icing sugar
- • 1 tablespoon Pimm’s (fruity alcoholic drink)
- Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
- Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. No need to be too thorough – it’s just to make sure it isn’t too watery. Cut into chunks and puree until smooth in a blender. Stir in the lemon juice and zest.
- Cream the butter and sugar together for a few minutes until pale.
- Add the vanilla and then the eggs, one at a time, beating each one in well.
- Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
- Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
- For the Pimm’s Icing:
- Beat the butter, icing sugar and Pimms together until smooth and fluffy. Add more Pimms if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Wondering what you can do with the leftover Pimm’s besides drink it in a cocktail like Bintu’s Pimm’s and Lemonade?
Claire at Foodie Quine’s Pimm’s Salad
Eat Drink Cook’s Very British Frozen Strawberries and Cream
Sarah from Taming Twins’ Blackberry and Elderflower Pimm’s Ombre Cake
Sisley from Sew White’s Pimm’s Cake
Choclette from Tin and Thyme’s Pimm’s Cocktail
Or try my Pimm’s-infusted Strawberry and Spinach Shortcakes with Coconut Cream.