8 oz butter
8 oz caster sugar
4 eggs
1 tsp vanilla essence
8 oz self-raising flour
1 tsp baking powder
For the glaze
7 fl oz Pimms
2 oz caster sugar
For the icing
9 oz icing sugar
3 oz butter, softened
1 tsp boiling water
To decorate
Strawberries, diced
Blueberries
Method
- Preheat the oven to 170°C. Fill cupcake tins with 24 paper cases.
- Start by making the glaze: place the Pimms and sugar in a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool.
- To make the cake batter, in a large mixing bowl cream the butter and sugar together until pale and fluffy.
- In a separate bowl or jug, beat the eggs and vanilla essence.
- Add the eggs to the butter and sugar mixture a little at a time, beating well after each addition.
- Sift in the flour and baking powder and beat until just combined.
- Divide the mixture between the paper cases and bake for about 15 mins until springy when gently touched.
- Place on a wire cooling rack, and use a skewer to poke holes all over the top of each cake.
- Use a pastry brush to coat the top of each cake with the Pimms glaze, making sure you reserve a few tablespoons for the icing.
- While the cakes are cooling, sift the icing sugar into a large mixing bowl, add the butter and a teaspoon of boiling water and beat together with a wooden spoon.
- Add the reserved Pimms glaze to the icing and beat (either with a wooden spoon or an electric whisk) until soft and fluffy.
- Once the cakes have cooled completely, decorate each with the icing (either use a palette knife or a piping bag).
- Decorate with diced strawberries and blueberries. Refrigerate until ready to serve.
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