Step 1

Preheat the oven to 160C/320F

Step 2

Line a 12-hole cupcake tin with cupcake liners

Step 3

In a small saucepan combine the butter, oil, milk, orange/mandarin juice, and sugar (I), heat until steaming

Step 4

In a medium sized bowl add the egg yolks, then slowly whisk in the hot milk mixture

Step 5

Add the flour and zest, then continue to whisk until smooth

Step 6

In a large bowl whisk the egg whites until foamy, then add sugar (II), whisk until stiff peaks

Step 7

Transfer the egg yolk mixture to the meringue and fold until just combined

Step 8

Distribute the batter evenly between the cupcake cases

Step 9

Bake for 15-20 minutes, until golden brown

Step 10

Transfer to a wire rack and allow to cool

Step 11

Add the cream, juice and sugar to a mixing bowl, whisk until soft peaks

Step 12

Add the food colouring and continue to whisk until stiff peaks

Step 13

Transfer to a piping bag with a large round piping tip (or cut off a large opening) and pipe circular rounds on top of each cupcake

Step 14

Garnish with thyme leaves and chocolate stems