Garden cupcakes with chilled raspberry punch

111 Matt Tebbutt recipe template

Preparation time

Cooking time
10 to 30 mins

Makes 6 cakes and 1 punch


By Ollie Dabbous
From Saturday Kitchen


For the raspberry punch

  • 200g/7oz caster sugar
  • 6 lemongrass sticks, bruised and chopped
  • 15g/½oz fresh lemon verbena (optional)
  • 500g/1lb 2oz raspberry purée
  • 3 green perilla or mint leaves, bruised
  • ice cubes, to serve

For the brown butter cakes

  • 200g/7oz salted butter, plus extra for greasing
  • 220g/7¾oz icing sugar, plus extra for dusting
  • 80g/2¾oz plain flour
  • 2 tsp baking powder
  • 150g/5½oz ground almonds
  • 200g/7oz free-range egg whites
  • 24 raspberries
  • mixed herbs and edible flower blossoms, to garnish

For the orange blossom frosting

  • 375g/13oz mascarpone
  • 180g/6¾oz strained Greek-style yoghurt
  • 120g/4¼oz thick double cream or regular double cream, whipped to firm peaks
  • 75g/2¾oz icing sugar, sieved
  • ½ orange, zest only
  • 1 tsp orange blossom water
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