- Preheat the oven to 180°C/fan 160°C/Gas 4
- Line a 12-hole muffin tray with cases
- Using an electric whisk, beat the butter and caster sugar together until creamy
- Gradually whisk in the beaten egg, adding a little of the flour if needed to stop it curdling
- Sift in the flour and baking powder, add the ground almonds, orange zest and rosemary, then gently fold in until smooth
- Pour into the muffin cases. Bake for 20-22 mins, until risen and golden
- Leave to cool
For the icing:
- Beat the butter until smooth, then add the sugar in stages, whisking slowly until incorporated
- Add the zest and whisk until fluffy — if it’s too stiff, add a little orange juice
For the decoration:
- Whisk the egg white until frothy, then brush on the grapes, using a pastry brush
- Transfer to a plate lined with greaseproof paper
- Sprinkle with caster sugar, then roll around to coat. Set aside for 2 hours to dry
- Pipe the icing on the cupcakes. Top with frosted grapes, then arrange the rosemary, if using, to look like a wreath.
To store: the iced cakes will keep for up to 3 days in an airtight tin.
To freeze: when cool, keeping them in a single layer, double wrap the un-iced cakes in cling film, then freeze overnight. Next day, put them in a freezer bag and label. They’ll keep for up to 1 month. To defrost, leave at room temperature until thawed. For the icing, store in a sealed, labelled freezer bag for up to 1 month. To defrost, leave at room temperature until spreadable.