It may not be Spring time yet but who doesn't like a little refreshment, and what's more refreshing than lemons and basil? Throw it all in a cupcake and I'd say the health/refreshing/personal enrichment qualities almost make this healthy and worth breaking any diet. I swear I won't tell your Yoga instructor.
Yield: 12 cupcakes
Ingredients:
- 125 Grams Flour (Roughly 1 Cup)
- 150 Grams Granulated White Sugar (Roughly 3/4 Cup)
- 1 tsp Baking Powder
- 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
- 1 Large Egg
- 25-28g Fresh Basil Leaves
- 1/2 Cup Milk
- 3 tbsp Lemon Juice
Frosting:
- 3 1/4 Cups Powdered Sugar
- 1/4 Cup Fresh Lemon Juice
- 1/4 Cup Salted Butter (1/2 stick or 4 tablespoons)
Sift together the flour, and baking powder.
In a food processor blend together the butter and basil.
Pulse until the basil is chopped finely and incorporated.
Place in the microwave and heat until the butter is melted, 20-25sec. Remove the blade FIRST! Strain out the basil chunks.
Place your bowl in the freezer just until the butter/basil liquid hardens back up. Beat the butter and white sugar together with a mixer until creamy.
Add the egg, milk, and lemon juice. Slowly add the dry ingredients until just fully incorporated. Fill your cupcake liners about 3/4 full (I wanted bigger ones so I went a little fuller hehe)
Bake at 350F for 21-22min or until lightly browned.
While cooling down, make the frosting.
Frosting:
Add the lemon juice to the powdered sugar FIRST and mix until incorporated. Next, add the butter and mix until the frosting is smooth and creamy.
Frost up your cupcakes and enjoy! :)
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