I made these during the Wimbledon tennis tournament.   They make the perfect summer treat.

Pimm’s Cupcakes

INGREDIENTS

For the cupcakes

125g unsalted butter, softened

150g golden caster sugar

150g self-raising flour

3 medium eggs, beaten

Finely grated zest of 1 lemon and 1 lime

50ml Pimm’s

For the frosting

50g unsalted butter, softened

2tbsp Pimm’s

400g icing sugar

1 tbsp milk

For the decoration

6 small strawberries, halved

12 small mint sprigs

METHOD

Preheat the oven to 180C/160Cfan and line a 12-hole muffin tin with paper cases.

In a stand mixer or in a large bowl with an electric hand whisk, beat together the butter, icing sugar and lemon and lime zest.  Whisk together the eggs and the Pimm’s and add one third of the egg mixture to the butter mixture.  Add 1 tbsp of flour and incorporate.  Repeat this twice until everything is well combined.

Divide the batter between the paper cases and bake for 18-20 minutes or until golden and springy to the touch.  Leave to cool in the tin for about 5 minutes.  Remove the cupcakes from the tin and leave to cool completely on a wire rack.

Beat all the frosting ingredients together until smooth.  Place the mixture into a piping bag fitted with a star nozzle and pipe onto the cakes.

Decorate with the strawberries and mint sprigs.