Dandelion cupcakes

Makes 12 20 dandelions, plus extra to decorate 200ml cold water 1 tbsp lemon juice 320g caster sugar 270g unsalted butter, softened 3 eggs 150g self-raising flour, sifted 30g plain flour 110ml milk 12 cupcake cases 12-hole cupcake tin airtight wrap piping bag with star nozzle

Remove the petals from the dandelions and place in a large saucepan. Pour in the cold water and lemon juice. Simmer for 10 mins, then turn off the heat and allow to cool. Transfer to a jug and leave to chill overnight.

The next day, drain the liquid into a saucepan, then press the water out of the petals to extract more liquid. Reserve the pulp for the cupcake batter. Add 100g of caster sugar to the liquid and simmer for 5 mins. Bring the liquid to the boil, then hold on a rolling boil for 3-4 mins until the liquid thickens into a syrup. Allow to cool.

Preheat the oven to 180°C/160°C fan/gas mark 4 and line the cupcake tin with cupcake cases. In a food processor, whisk together 150g of the butter and 100g of the caster sugar until thick and creamy. Beat in the eggs, one at a time, then mix in the dandelion pulp. Stir in the self-raising flour and half of the syrup until completely combined. Divide the mixture between the cupcake cases and bake for 20-25 mins until risen and golden. Allow to cool.

In a saucepan, whisk together the plain flour, milk and the remaining 120g of sugar. Cook on a medium heat, stirring, for 2-3 mins until it has a thick, dough-like consistency. Allow to cool to room temperature, covering the surface of the mixture with an airtight wrap after 10 mins.

Whisk the remaining 120g of butter for 2-3 mins until creamy. Gradually whisk in the cooled flour mixture, then whisk for 2-3 mins until light and fluffy. Whisk in half of the remaining dandelion syrup. Fill the piping bag with the icing and pipe on top of the cupcakes. Drizzle the cakes with the remaining dandelion syrup, sprinkle with petals from the extra dandelions, and serve.