Lemon & Basil Cupcakes

Release your inner child and treat yourself to homemade cupcakes .... with a difference: a sophisticated cream cheese frosting of blended lemon zest, fresh basil and a twist of mixed peppercorns to guarantee instant appeal for adults and children alike.

Category:  Baking  - 
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Ingredients

For 1 Batch(es)

Recipe

  • 100 g unsalted butter, softened
  • 100 g caster sugar
  • 2 eggs
  • 6 basil leaves, finely chopped
  • 1 lemon, finely chopped and juice of half
  • 130 g self raising flour
  • 1/2 tsp baking powder
  • 30 g butter, softened
  • 80 g cream cheese
  • 240 g icing sugar, sifted
Lemon & Basil Cupcakes

Lemon & Basil Cupcakes Directions

  1.  Preheat the oven to 180 degrees C
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  9. Cream together the butter and sugar until light and fluffy. One-by-one beat in the eggs then the lemon zest, basil and about 6 twists of peppercorns. Sieve the flour and baking powder into the mixture and fold in using a spatula. Divide between 16 paper cake cases then bake for 18 -20 minutes until risen, golden and springy to touch. Cool on a wire rack.
  10. Frosting:
  11. Beat the butter and cream cheese together then gradually add the sifted icing sugar, beating until glossy. Decorate with a dried rose petal and silver dragee.
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