OLLIE DABBOUS’S GARDEN CUPCAKES
Makes 15 cupcakes Takes 45 minutes
“A fun dessert or afternoon treat that is stunning and delicious. A rich brown butter cake baked with raspberries within, topped with an orange blossom frosting and a generous scatter of herbs and flowers, which add pops of taste and colour. Feel free to use whatever you like or can get hold of, but use them generously.”
INGREDIENTS
For the brown butter cake
• 250g/9oz salted butter
• 100g/4oz ground almonds
• 250g/9oz icing sugar
• 75g/3oz plain flour
• 250g/9oz egg whites
• 45 fresh raspberries
For the frosting
• 500g/1lb 2oz mascarpone
• 300g/11oz strained
Greek yoghurt
• 100g/4oz icing sugar, sieved
• Finely grated zest of 1 orange
• 2 tsp orange blossom
• 200ml/7floz double cream, whipped to medium peaks
• Icing sugar, for dusting
To finish
• 15 French sorrel leaves with stem
• 30 pink dianthus flower petals
• 15 borage flowers
• 30 sunflower petals
• Marigold leaf tips
• Tiny tagetes (marigolds)
1. Heat the butter to noisette, stirring the bottom of the pan regularly. Once a nice deep golden colour, pour into a bowl, including the sediment, to cool to room temp.
2. Sieve the almonds, icing sugar and flour through a fine mesh drum sieve into a large mixing bowl, and then gradually whisk the egg whites into the dry ingredients. Gradually whisk in the butter to this in a slow, steady trickle like a mayonnaise, then transfer to piping bags.
3. Brush the bases of 15 muffin moulds with vegetable oil and preheat the oven to 190°C, 375°F, Gas 5.
4. Pipe the cake mix into the moulds until three-quarters full, then push 3 raspberries in the centre of each (the cake will rise and as it does the raspberries will be pushed outwards, so stick them in the centre at the start).
5. Bake in the preheated oven for 15 minutes until they spring back when lightly touched. Turn out carefully, then sit upside down to flatten the top slightly.
6. For the frosting, beat the mascarpone with the yoghurt, icing sugar, orange zest and orange blossom until combined and smooth. Fold in the double cream. Transfer to a piping bag fitted with a star shaped nozzle and chill.
7. Dust the cakes with icing sugar, then pipe generously with the frosting on top (squeeze the bag a bit firmer than you think; actually it is easier to pipe it a bit quicker).
8. Scatter the herbs and flowers on top of each cupcake to serve.