- 130ml Pimm's
- 140g golden caster sugar
- 120g unsalted butter, at room temperature
- 120g self-raising flour
- 1 egg, beaten
- 120ml skimmed milk
- 12 strawberries
- 2 sprigs mint, leaves picked and finely chopped, plus a few to decorate
- 2cm chunk cucumber, cut into very fine pieces
- 250g icing sugar
Preheat the oven to 180C/160C fan/gas 4.
In a pan, over a medium heat, bring 80ml of Pimm's to a rolling boil and reduce in volume by half. Cool fully.
Place 12 cupcake cases in a muffin tray.
In a large mixing bowl, using an electric whisk, mix together the sugar, 40g butter, flour, egg, milk and the reduced Pimm's until smooth. Evenly divide between the cupcake cases and bake in the oven for 20-25mins until risen, golden and a skewer comes out cleanly when inserted in the middle. Transfer to a wire rack and cool fully.
Meanwhile, remove the stalks of half the strawberries and roughly chop. Mix with the mint and 25ml Pimm's. Leave to soak for 10mins.
To make the icing, whisk together the remaining butter, icing sugar and Pimm's for 3mins until smooth and fluffy. Transfer to a piping bag with a star nozzle.
Using a sharp, serrated knife, cut an up-side down, shallow cone out of the middle of each cake. Cut the excess cake off the cone so you’re left with the ‘crust’.
Fill each hole with the strawberry mix and top with the cake ‘crust’.
Working from the outside in, pipe the icing in an upwards circular motion. Cut the remaining strawberries in half and use to decorate the tops of each cake with a sprig of mint.