Pimm's Cup Cupcakes!

One of my favorite gifts I've received was given to me twice, separately by two different friends: copies of a cookbook called "Booze Cakes."  it's a cute little book packed with recipes for sweets that are inspired by popular "adult beverages" or are traditionally made with spirits.  I think my annual Carbomb Cupcakes are what's inspired the purchase by both friends, as I love the idea of bringing cocktail favors into dessert.  My favorite recipe in the book is for chocolate merlot cake bites, but I will save that for another time.  Today I want to share a recipe that I made up myself for Cupcake Camp 2012, inspired by my Booze Cakes book- Pimm's Cup mini cupcakes.  Cupcake Camp was a blast and I will be sharing a recap soon!

A Pimm's Cup is a traditional and refreshing spring/summer cocktail that mixes Pimm's #1 licqueur with lemonade and or ginger ale, and is topped with a variety of garnishes, usually mint and cucumber.  I am excited to share my dessert version- Pimm's Cake with Pink Lemonade buttercream and a minted, candied cucumber garnish.   The finished product is a nice nod to the classic drink, with a little twist thanks to the pink lemonade flavor.  The candied cucumbers are definitely different, but worth a try.  They'd also be great in a cucumber martini!

If any of you attended Cupcake Camp and tried one, let me know what you think below!  And if you want to try these yourself, here are the recipes:

Pimm's  Cake
1 c. Pimms licquor
2.5 cups all purpose flour
1 tbsp. baking powder
.5 tsp kosher salt
1 stick unsalted butter
.5 cup granulated sugar
2 eggs


1) Pre-heat oven to 350.
2)  Pour put 1 cup of Pimm's and set aside.
3)  In a medium bowl, sift together flour, baking powder and salt.  Set this aside too :)
4)  Cream butter and sugar together in a large mixing bowl.
5)  Add one egg to the bowl, mix well, and then add the other egg and mix well
6)  With the mixer on low, add in 1/3 cup of Pimm's, mix then add 1/3 of the flour mixture and combine.
7)  Repeat step 6 two more times until all Pimm's and flour are incorporated.
8)  Beat all together for one more minute.
9) Line mini cupcake tin with liners and use a teaspoon to fill the liners with batter about 2/3 full
10) Bake!  Mine were perfect at 9 minutes.


Pink Lemonade Buttercream
7 tbsp. frozen pink lemonade (thawed)
4 cups confectioner's sugar
2 sticks of butter
3 drops red food coloring (you can adjust this or leave it out depending on the color frosting you would like)


1) Cream butter in mixing bowl until smooth.
2). Add confectioners sugar 1 cup at a time, beating well after each addition.  I added 1 or 2 tablespoons of the pink lemonade with each cup of sugar until it was used up, and the red food coloring at the end.


Minted, Candied Cucumbers  (my take on the recipe shared by the Cupcake Project)
1 cucumber
2 cups of sugar
2 cups of water
1/3 cup finely chopped fresh mint


1) Slice cucumbers into thin rounds and cut into quarters.
2) Use a wide pan at least 2" deep and pour in the water and sugar.
3) Heat on medium high and stir until sugar is fully dissolved.
4) Add the cucumbers in a single layer and reduce heat to medium-low.  Most pan sizes require this be done in two batches to keep the cucumbers from overlapping.  Cook each batch for 20 minutes.
5) While the cukes are poaching, line a large baking sheet with parchment paper.
6) When the 20 minute cook time is complete, use a slotted spoon to transfer the cucumbers to the parchment-lined cookie sheet, again in a single layer.
7) Place the cookie sheet in a 180 degree oven for 2 hours to dehydrate.
8) Finished candied cucumbers will be a bit sticky.  Peel off from the parchment paper and garnish your cupcakes!