Lemon Basil Cupcakes Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla extract | 3/4 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Sour cream | 2 Cup (16 tbs) | |
| 1 jar (10 ounces) lemon curd | ||
| Water | 1 Cup (16 tbs) (LEMON SYRUP:) | |
| Sugar | 3/4 Cup (16 tbs) (LEMON SYRUP:) | |
| Lemon juice | 1/3 Cup (16 tbs) (LEMON SYRUP:) | |
| Basil leaves | 5 (LEMON SYRUP:) | |
| 1 lemon peel strip (1-1/2 inches x 1/2 inch) | ||
| 2 cups confectioners'sugar | ||
| Butter | 3 Tablespoon, softened (LEMON MOUSSE FROSTING:) | |
| Vanilla extract | 1/2 Teaspoon (LEMON MOUSSE FROSTING:) | |
| Lemon peel | 1/4 Teaspoon, grated (LEMON MOUSSE FROSTING:) | |
| Lemon extract | 1/8 Teaspoon (LEMON MOUSSE FROSTING:) | |
| Heavy whipping cream | 1/4 Cup (16 tbs), Whipped (LEMON MOUSSE FROSTING:) | |
| Light corn syrup | 2 Teaspoon (GARNISH:) | |
| Sugar | 1/4 Cup (16 tbs) (GARNISH:) | |
| 1 new small paintbrush | ||
| Basil leaves | 24 (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
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
Chef
