However I'm defiant against the rain and these are definitely a taste of summer.
For the cakes:
175g soft butter
175g caster sugar
1/2 tsp vanilla extract
175g self-raising flour
1tsp baking powder
For the strawberry filling:
For the mint cucumber syrup:
1 small handful of mint, finely chopped
12 thin slices of cucumber
For the buttercream:
300g icing sugar
Extra cucumber and mint
Preheat the oven to 175 degrees C.
To make the cupcake batter, cream together the soft butter, caster sugar and vanilla in a large mixing bowl with an electric whisk until light and fluffy.
Gradually add in the eggs until fully incorporated and then whisk in the flour, baking powder and Pimms until you have a smooth batter.
Spoon evenly into cupcake cases and bake in the preheated oven for 12-15 minutes until risen and golden brown.
Once baked, remove from the oven and cool on a wire cooling rack.
Meanwhile, make the strawberry filling.
Blend the strawberries in a food processor and then sieve over a small pan to remove the pips.
Add the sugar, Pimms and cornflour to the blitzed strawberries in the pan and heat gently, stirring constantly with a balloon whisk until it starts to thicken.
Continue to whisk over the heat until you have a jam-like consistency and then pour it into a separate bowl, cover with cling film and chill in the fridge until you are ready to assemble the cakes.
To make the syrup, add the cucumber and finely chopped mint to a small pan along with the sugar and water. Heat until the sugar begins to bubble and turns syrupy and then strain and chill in the fridge.
To assemble the cakes:
Using a sharp knife, cut out a circle from the top of each cake and fill the hole with a teaspoon of strawberry filling.
Replace the top of the cake and then pipe on the buttercream icing using a piping bag.
Top the cakes with the fresh fruit and chopped mint and drizzle with the cucumber and mint syrup.
Enjoy in the sun with your feet up and a very cold glass of Pimms! Cheers!