• Preheat oven to 180°C. Line 12 muffin tins with cupcake papers.
• Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
• Beat in eggs, persimmon pulp and milk until thoroughly mixed through.
• Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
• Fill cupcake wrappers ¾ full and bake in the oven for around 25-30 mins or until golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Persimmon Cream Cheese Icing

• Cream the butter and icing sugar together until well mixed.
• Add the cream cheese in cubes slowly until incorporated.
• Add in persimmon pulp. Continue mixing for 5 minutes until the icing is light and fluffy.
• Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

Dehydrated Persimmon toppers

• To make persimmon "flowers", turn over down to 110°C.
• Thinly slice 2 persimmons lengthways and arrange rounds on 2 lined baking trays.
• Bake for 30 mins, then turn and cook for another 30 mins.
• Transfer rounds to a mini muffin tin to cool, so they curl up and form the shape of a flower.
• Once the "flowers" are cool, top each cupcake with one.