Pour into your baking tins of choice, for mini brioche moulds, leave at least 2-3mm gap to the top of the tins, for a standard cupcake tin ¾ fill. (This mixture also works well as a small bunt cake.)
For the glazing syrup, bring ½ cup of strong kawakawa tea (sieved of tea leaves) and ½ cup of sugar of your choice (not coconut sugar) to the boil in a small pot. Boil for 2-3 minutes or until thick and syrupy.
Recipe and photographs by Miggs McTaylor, Botanical Cuisine Specialist, Chef. Recipe reprinted by permission of author and Good magazine