Pimms and Lemonade Cupcakes

A different alternative to the Jack and Coke cupcakes, these are really light and fruity. Again, you can swap the Pimms for any spirit you prefer - try gin and tonic or rum and ginger beer! The possibilities are endless!

Ingredients:
For the sponge:
200ml cloudy lemonade
125g unsalted butter
4 tbsp Pimms
330g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
120ml sour cream
1 tbsp chopped mint leaves
 
For the ganache:
150g white chocolate, chopped
150ml double cream
1 tbsp Pimm's

For the frosting:
60g unsalted butter
250g icing sugar
3 tbsp Pimms
Few drops red food colouring
Strawberry sweets to decorate

Preheat your oven to 180c and line a muffin tray with cases.

Mix the butter and lemonade over a medium heat, until the butter has completely melted.
Remove from the heat and add the Pimms and mix again. Leave to cool for a couple of minutes.

In a large mixing bowl, mix the eggs and sour cream together before adding the sugar and beating well.
Add the lemonade mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, before stirring in the chopped mint leaves.

Fill cake cases two-thirds to three-quarters full. Bake for 20-25 minutes, or until risen and just firm to the touch. Leave to cool on a wire rack. You can make the ganache whilst the cupcakes are cooking/cooling.

Heat the cream in a saucepan until just boiling. Remove from the heat immediately and add the chocolate pieces. Leave to sit and melt for a few minutes and then stir until smooth.
Add the butter and Pimms and stir. Leave to cool in the fridge for 10 minutes.

Once the cakes are cool, cut a well in the centres of the cakes and put the cut outs to one side. Using a piping bag (or a steady hand and spoon!) fill the wells with the chocolate ganache. I found this one soaked into the sponge more than the Jack and Coke ones, so if you find this too, fill them a second time and then replace the sponge you cut out into any remaining gaps. 

To make the frosting, cream the butter until very light and fluffy. Slowly add the icing sugar, a few tbsps at a time, and gentle mix in.
After adding about three-quarters of the icing sugar, drizzle in the Pimms and food colouring and make sure it's combined thoroughly.
Add the rest of the icing sugar and mix until well combined.

Pipe the buttercream icing onto the cupcakes and add a strawberry sweet on the top to decorate.