In case you haven’t heard (since there wasn’t any media coverage of it or anything), there was a Royal Wedding earlier today. If you’ve vaguely followed the run-up to the wedding, you’ll know that William and
Kate Catherine met at the University of St Andrews, so whilst they’re generally loved across the country, I think we all have a particular soft spot for them up here. St Andrews is full of bunting (I have a secret love for bunting) and Union Jacks and a lot of people have been throwing parties, or attended the Royal Breakfast hosted in St Salvator’s quad, and have just generally been using today as an excuse for a celebration (it’s a busy weekend anyway with the May Dip on Sunday morning).
Unfortunately, I have a dissertation to write (which is why things have been a little quiet on the blog lately – I’ll start posting regularly again soon, I promise!), so no partying for me… (Don’t be too sad, I’ll make up for it once the dissertation has been handed in. iPlayer. Royal Wedding Drinking Game. Enough said.) Instead I’ve spent the morning in the Bute computer lab with Kat, watching the Wedding on one computer and dissertating on another, whilst eating cupcakes.
Since they were in celebration of the Royal Wedding, they couldn’t just be any old cupcakes. I decided to attempt Pimm’s cupcakes, because Pimm’s is just so quintessentially British and summery, with the added bonus of being super tasty, too. They didn’t turn out as Pimm’s-y as I was expecting, but they were still lovely and fruity, and I think they can be declared a success. Hurrah! My dissertating, on the other hand was not such a success… (30 words in 4 hours? Epic fail.) Never mind, the lack of productivity was worth it – the Wedding was beautiful to watch, Kate was beautiful (no surprises there) and so was her dress. Though I would just like to say that I absolutely loved Pippa Middleton’s maid-of-honour dress – it suited her perfectly and she looked absolutely stunning in it. So before I go off and dream about one day managing to look that exquisite (ha ha, good joke right there), I’ll just share these cupcakes with you for this wonderfully British celebration. I’d also like to offer my congratulations and wish all the best to William and Catherine – I think they will make an absolutely superb royal couple.
This recipe isn’t quite as time-consuming as it looks, mostly because the glaze can be prepared whilst the cupcakes are in the oven, and the icing whilst they are cooling. This would be a perfect street party food (to be kept in mind for the next royal event?) I usually make Pimm’s with strawberries, but the raspberries worked really well with the cupcakes as they cut through the sweetness of the cupcakes perfectly. I’m sure these would be wonderful served with a jug of Pimm’s. Yummy!
For the cupcakes:
225g butter, softened
200g brown sugar
230g self-raising flour
¼ tsp baking powder
3 shots Pimm’s No. 1
Handful fresh mint, chopped (or you can use 1 tbsp dried mint)
For the glaze:
8 tbsp Pimm’s
2 tbsp brown sugar
Handful of raspberries
Further 6 tbsp Pimm’s No. 1 (optional)
For the icing:
170g butter, softened
370g icing sugar
Zest & juice of 2 limes
Zest & juice of 1 lemon
Fresh raspberries (to decorate)
Fresh mint, finely chopped (to decorate)
To make the cupcakes:
1. Preheat the oven to 180°C. Line a muffin with tin with 16 paper cases or set out silicone moulds.
2. Cream the butter and brown sugar together in a large bowl. Add all the other batter ingredients and mix well.
3. Spoon the batter evenly into the prepared cases and bake for 18-20 minutes.
To make the glaze:
4. Whilst the cupcakes bake, mix the glaze ingredients together in a small saucepan and mush in the raspberries. Set on a low heat and allow to simmer for about 5 minutes until a little syrupy.
5. When the cupcakes are done, remove from the oven, poke a few holes into the tops of each (I used a pointy chopstick) and spoon about 1 tsp of the glaze per cupcake into them. Spoon in a bit of extra Pimm’s over the top of the glaze (optional, but so good). Allow the cupcakes to cool on a wire rack.
To make the icing:
6. Cream the butter and icing sugar (be prepared for an icing sugar explosion). Add the rest of the icing ingredients (except the raspberries and chopped mint) and continue mixing until smooth.
7. Pipe the icing over each cupcake once they have fully cooled. Sprinkle with some raspberries and freshly-chopped mint before serving.