Lemon Basil Cupcakes
|Butter||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|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)|
|Water||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|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)|
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.
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.
Place the corn syrup and sugar in small bowls.
Dip the paintbrush in corn syrup; brush over a basil leaf.
Coat leaf with sugar.
Garnish cupcakes with leaves.
Store cupcakes in the refrigerator