Name: Ollie Dabbous’s Garden Cupcakes
Total time: 45 min
Yield: 15
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)

VMG Recipes