Recipe: Lemon Hibiscus Mini Cakes

Instructions

Set a rack in the middle of the oven and preheat to 350°F (180°C). Grease eight 3-inch (7.5 cm) round mini cake pans with oil, then line the bottoms with parchment.

Sift the flour and baking powder into a medium bowl. Add the salt.

In a stand mixer fitted with a paddle, beat the butter on medium-high until creamy, about 1 min. Add the canola oil, granulated sugar, and lemon zest and beat until light and fluffy, about 2 min. Scrape down the bottom and sides of the bowl, then add the eggs, one at a time, and beat on medium speed, scraping the bowl before each addition until fully incorporated. Add the buttermilk and lemon juice and beat until fully incorporated, about 30 seconds. Th­e batter may appear slightly curdled, which is normal.

Remove the bowl from the stand mixer, then gradually add the flour mixture, gently folding it in with a whisk just until there are no streaks. 

Divide the batter evenly among the prepared pans. Tap the pans on the counter to release any air bubbles, then arrange on a baking sheet.

Bake until a skewer inserted into the center comes out clean, about 20 to 25 min.

Let the cakes cool in the pans on a wire rack for 30 min. Jiggle the pans upside down to release the cakes. Remove the parchment. Flip the cakes right-side up on the rack to cool completely.

Next, prepare the buttercream. In a small bowl, combine the hibiscus tea leaves and the boiling water and let steep until completely cool.

In a stand mixer fitted with a paddle, add 3 tbsp of the tea (discard the leaves and any extra brewed tea). Add the powdered sugar, butter, heavy cream, hibiscus powder, vanilla and salt and mix on low just until combined, about 30 seconds. Increase speed to high and beat, scraping the bowl as needed, until light, fluffy and slightly shiny, about 10 min. Mix on low for 1 to 2 min more to remove any air bubbles.

To assemble the cakes, first confirm they are completely cool. If they are domed on top, use a serrated knife to carefully trim the tops to make them flat and even. Carefully cut each cake in half horizontally to create two layers. Place the cake bottoms, flat-sides down, on a cake board or serving plate.

Put about 1 cup (200 g) of the buttercream into a piping bag fitted with a plain round tip, roughly ½-inch (13 mm) in diameter. Holding the pastry tip about 1 inch (2.5 cm) above a cake bottom and starting from the edge, pipe a ring of buttercream around the perimeter. Pipe a dollop of buttercream in the center, then use a small offset spatula to gently spread it across the top of the cake, while leaving the buttercream ring intact. Repeat with the remaining cake bottoms.

Carefully place the cake tops, flat-sides up, on top, then gently wiggle them into the buttercream. Add more buttercream to the piping bag as needed. Repeat the above process to frost the tops of the mini cakes.

Finally, arrange a small flower and some greenery atop each cake. Add a slice of dehydrated fruit and sprinkle the crushed pistachios and freeze-dried raspberries, if desired. ­The mini cakes (without foliage) keep covered in the refrigerator for up to 3 days. Remove them about 2 hours before serving.