Cucumber and Lemon Cupcakes with Pimm’s Icing
A fresh and delicate lemon cupcake with a hint of cucumber flavour. Topped with Pimm's Cup icing. Pimm's is a British alcoholic drink with fruity flavours. If you can't find it, substitute with strawberry juice.
Servings: 12
Calories: 219kcal
Ingredients
- 7 oz (200g) cucumber (about half a cucumber)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- ½ cup (115g) butter at room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ⅛ cups 150g all-purpose flour (plain flour)
- 2 teaspoon baking powder
For the Pimms Icing:
- ⅓ cup (75g) butter softened
- (150g) powdered icing sugar
- 1 tablespoon Pimm’s fruity alcoholic drink
Instructions
- Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
- Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. No need to be too thorough – it’s just to make sure it isn’t too watery. Cut into chunks and puree until smooth in a blender. Stir in the lemon juice and zest.
- Cream the butter and sugar together for a few minutes until pale.
- Add the vanilla and then the eggs, one at a time, beating each one in well.
- Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
- Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
For the Pimm's Frosting
- Beat the butter, icing sugar and Pimms together until smooth and fluffy. Add more Pimms if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 124mg | Potassium: 112mg | Fiber: 1g | Sugar: 13g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg