Method

This recipe was created by Simoné Rossouw and Stefan Danz of Babylonstoren, winners of the cupcake bake-off at the launch of Le Creuset’s brand new V&A Waterfront store.

The syrup will need to be made the day before. Bring water and sugar to the boil. Carefully put kei apples inside boiling sugar and water mixture. Simmer for 10 minutes and let cool. Let infuse overnight.

The crystallised lilies will also need to be made in advance. Mix the sugar and ginger and set aside. Using a brush, lightly coat the lilies in egg white. Dust with the sugar mix, shaking off the excess, but making sure that the flower is completely covered. Dry in sunlight or in the oven at 50 degrees for a couple of hours.

Make the almond crust by combining the flour, almonds and sugar in a large bowl. Add the butter and then the egg yolk. Mix until crumbly and set aside.

To make the sponge, whisk the eggs and sugar till fluffy (for about 10 minutes). Gently fold in the ginger and sifted flour. Lightly spray dariole moulds with spray and cook. Press the crumble mixture inside, about 3mm thick. Pour the sponge mix into lined moulds and bake at 180 degrees for 20 minutes.

While the cupcakes are baking, strain the syrup and heat it up. Then make the icing by creaming the butter, adding icing sugar, and mixing in the milk and cavala nero juice.

After removing them from the oven, let the cupcakes cool slightly before slicing off the tops. Spoon warm kei apple syrup over each cupcake. (2 tablespoons of syrup for each.) Refrigerate for 10 minutes and then remove from moulds. Once cool, decorate with piped icing and garnish with crystallised day lilies.

* A type of kale, also known as nero di Toscana.