Could the common clover be the next baking hero?
These cupcakes with orange cashew icing are the perfect party bake for the whole family.
These delicate little beauties are a delightful way to use white clover to boost the variety of plants in your diet for added fibre and nutrition. They are perfect for garden parties or fairy-themed birthday parties. You’ll need to plan on making the icing ahead, as the cashews need to be soaked for 2 hours before using.
CLOVER CUPCAKES WITH ORANGE CASHEW ICING
Makes 8 large muffins or 10 small muffins
30 minutes
INGREDIENTS
- ¾ cup (185 ml) milk of your choice
- 1 tablespoon orange juice
- 1½ cups (225g) self-raising flour
- ½ cup (110g) caster (superfine) sugar
- ¼ cup (60ml) rice bran or sunflower oil
- 2 teaspoons pure vanilla extract
- 1 small handful of freshly picked white clover blossoms, finely chopped, plus extra flowers to garnish
ORANGE CASHEW ICING
- 1 cup (155g) raw cashews
- ¾ cup (185 ml) orange juice
- 1/3 cup (80ml) maple syrup
- 1½ tablespoons lecithin
- 1 teaspoon pure vanilla extract
- a pinch of salt
- ½ cup (100g) coconut oil, melted
- 3 teaspoons milk of your choice
METHOD
To make the icing, soak the cashews in a bowl of water for 2 hours. Drain, then place in a blender with the orange juice, maple syrup, lecithin, vanilla and salt. Blend for 3 minutes, then add the melted coconut oil and blend for another 2 minutes. Transfer to a shallow bowl, then cover and chill in the fridge for at least 2 hours, or overnight.
- Preheat the oven to 160°C (315°F).
- Line an 8-hole or 10-hole muffin tin with paper cases.
- Pour the milk into a jug, add the orange juice and set aside to curdle and thicken, like a buttermilk.
- Sift the flour and sugar into a bowl. Add the oil and vanilla to your buttermilk jug and whisk gently to combine.
- Pour into the flour bowl and mix with a wooden spoon until the lumps are gone — but don’t over mix, as air is needed to make the cupcakes light and fluffy.
- Gently fold the clover blossoms through the batter.
- Pour the batter into the muffin tin, filling each hole only halfway, to give the mixture room to rise.
- Bake for 10–15 minutes for small muffins, or up to 20 minutes for large muffins; a skewer should come out clean when poked in the centre.
- Allow to cool in the tin, then remove to a wire rack.
- Take your icing out of the fridge and mix using an electric hand mixer or stand mixer. You can add the milk teaspoon by teaspoon to get a smoother, softer consistency. You may not need the whole amount, so check the consistency before adding more. You want the icing to be soft, but still hold its shape in peaks and waves. It should not fall out of the mixing bowl when tipped upside down.
- Spread the icing on the cupcakes and garnish each one with an extra clover flower.
This is an edited extract from From the Wild by Heidi Merika, photography by Cath Muscat. Murdoch Books RRP $49.99
