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Lemon Basil Cupcakes

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Sugar 2 Cup (32 tbs)
  Eggs 3
  Vanilla extract 3⁄4 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Sour cream 16 Ounce (2 Cups)
  Lemon curd 10 Ounce (1 Jar)
  Lemon syrup  
  Water 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Basil leaves 5
  Lemon peel strip 1 (1-1/2 Inches X 1/2 Inch)
Lemon mousse frosting
  Confectionery sugar 2 Cup (32 tbs)
  Butter 3 Tablespoon, softened
  Vanilla extract 1⁄2 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  Lemon extract 1⁄8 Teaspoon
  Heavy whipping cream 1 1⁄4 Cup (20 tbs), whipped
  Light corn syrup 2 Teaspoon (For Garnish)
  Sugar 1⁄4 Cup (4 tbs) (For Garnish)
  Fresh basil leaves 24 (For Garnish)
Directions

In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla and lemon peel.
Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
Fill paper-lined muffin cups three-fourths full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip.
Fill with the lemon curd.
Push the tip through top of each cupcake to fill.
For syrup, in a small saucepan, combine water, sugar, lemon juice, basil and lemon peel.
Bring to a boil; cook until liquid is reduced to 1 cup.
Strain; discard basil and peel.
Cool completely.
In a large mixing bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon peel and extract until smooth.
Fold in whipped cream.
Frost cupcakes.
Place the corn syrup and sugar in small bowls.
Dip the paintbrush in corn syrup; brush over a basil leaf.
Coat leaf with sugar.
Repeat.
Garnish cupcakes with leaves.
Store cupcakes in the refrigerator

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Lemon

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