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.
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.