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Garden cupcakes with chilled raspberry punch
Fruit and vegetables
6
lemongrass
sticks, bruised and chopped
15g/½oz fresh
lemon
verbena (optional)
500g/1lb 2oz
raspberry
purée
3 green perilla or
mint
leaves, bruised
24
raspberries
½
orange
, zest only
1 tsp
orange
blossom water
Tins, packets and jars
80g/2¾oz
plain flour
Cooking ingredients
200g/7oz
caster sugar
220g/7¾oz
icing sugar
, plus extra for dusting
2 tsp
baking powder
150g/5½oz
ground almonds
mixed
herbs
and edible flower blossoms, to garnish
75g/2¾oz
icing sugar
, sieved
Dairy, eggs and chilled
200g/7oz salted
butter
, plus extra for greasing
200g/7oz free-range
egg whites
375g/13oz
mascarpone
180g/6¾oz strained Greek-style
yoghurt
120g/4¼oz thick
double cream
or regular
double cream
, whipped to firm peaks
Other
ice cubes, to serve
Back to recipe
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