PIMM’S CUPCAKES

MAKES 12

● 125g unsalted butter, softened

● 150g golden caster sugar

● 3 eggs

● 60ml ready-mixed Pimm’s

● Zest of 1 lemon

● Zest of 1 orange

● 150g self-raising flour, sifted

FOR THE ICING/DECORATION:

● 30g unsalted butter, softened

● 200g icing sugar

● 25ml ready-mixed Pimm’s

● 6 strawberries, halved

● 12 sprigs fresh mint

START THE CLOCK: Beat the butter and sugar together using a whisk. In a separate bowl, loosely beat the eggs with the Pimm’s and citrus zest.

Add half the egg mixture to the butter and sugar, along with half the flour, and fully combine. Then add the other half.

Divide half of the batter between six cupcake cases, spaced out on a microwave-proof plate. Don’t fill them too much (a heaped tablespoon in each is enough) or they’ll overflow as they bake.

Microwave for 2 minutes on high, then repeat with the other six. The cakes should rise in domes to the tops of the cases and turn golden when they’re done.

While the cupcakes bake, make the icing. Whisk the butter, icing sugar and Pimm’s together to make a light, fluffy buttercream. Once the cakes are cool, pipe mounds on top of each and finish with half a strawberry and a sprig of mint.

Serve immediately — with a tall glass of Pimm’s (you don’t want any going to waste, after all). The cakes will keep for 2 to 3 days in an airtight container.