Rosemary wreath cupcakes

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Line a 12-hole muffin tray with cases
3. Using an electric whisk, beat the butter and caster sugar together until creamy
4. Gradually whisk in the beaten egg, adding a little of the flour if needed to stop it curdling
5. Sift in the flour and baking powder, add the ground almonds, orange zest and rosemary, then gently fold in until smooth
6. Pour into the muffin cases. Bake for 20-22 mins, until risen and golden
7. Leave to cool

For the icing:

1. Beat the butter until smooth, then add the sugar in stages, whisking slowly until incorporated
2. Add the zest and whisk until fluffy — if it’s too stiff, add a little orange juice

For the decoration:

1. Whisk the egg white until frothy, then brush on the grapes, using a pastry brush
2. Transfer to a plate lined with greaseproof paper
3. Sprinkle with caster sugar, then roll around to coat. Set aside for 2 hours to dry

To assemble:

1. 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.