Loquaciously Lemon Basil Cupcakes

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:

Cupcake:

• 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)

Recipe:

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! :)

Margarita Lime Cupcakes

I first tried a margarita lime cupcake in Santa Barbara when I was in school. It was amazing, I loved the tart of the lime and it was balanced perfectly by the savory sweetness of the cupcake. After leaving school however I sadly realized no one else seems to make these cupcakes. Am I the only one who likes a sour punch in the face with my cupcake?

It was with this terrible sadness and ever growing fondness that I embarked on a mission to recreate these beauties. At long last, I must say the mission is complete so pucker up and enjoy!!!!!

Yield: 12 cupcakes or 5 large muffin sized cupcakes

Ingredients:

Cupcake:

• 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
• 3 oz by weight (roughly 85g) Margarita Mix
• 1.5 oz by weight (roughly 43g) Tequila

Frosting:

• 3 Cups Powdered Sugar
• 1/4 Cup Fresh Lime Juice
• 1/4 Cup Salted Butter (1/2 stick or 4 tablespoons)

Recipe:

Sift together the flour, and baking powder.

Beat the butter and white sugar together with a mixer until creamy.

Add the egg, margarita mix, and tequila. Slowly add the dry ingredients until fully incorporated.

Optionally, add 6 drops of green food coloring and mix until incorporated evenly.

Fill desired liners for cupcakes 3/4 full.

Bake at 325F for 25min if baking regular cupcakes or 40min if baking large muffin sized cupcakes.

Frosting:

Add the lime 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 don't share. For decorative purposes I used rainbow sprinkles and sour patch fruit slices.

Red Velvet Cupcakes

Mmm.....there's nothing like delicious red velvet cupcakes. You may get bored of them, you may move on to more exotic things like carrot and cream filled cupcakes but eventually you'll be back for a red velvet.

These red velvet cupcakes are delicious and moist. They're easy to whip up and before you can run to Sprinkles cupcakes (have you seen the lines?) and back these will be ready to eat.

Yield: 12 cupcakes or 5 large muffin sized cupcakes

Ingredients:

  

Cupcake:

• 125 Grams Flour (Roughly 1 Cup)    
• 150 Grams Granulated White Sugar (Roughly 3/4 Cup)
• 10 Grams Cocoa Powder (Roughly 1 1/2 tbsp)
• 1/4 tsp salt
• 1/4 tsp Baking Powder
• 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
• 1 Large Egg
• 1 tsp Vanilla
• 1/2 Cup Milk
• 1 tbsp Red Food Coloring
• 1 tsp White Vinegar
• 1/2 tsp Baking Soda

Frosting:

• 8 oz Cream Cheese
• 2 oz Mascapone Cheese
• 3/4 Cup Powdered Sugar
• 1 tsp Vanilla
• 1/4 Cup Heavy Whipping Cream

Recipe:

Sift together the flour, 1/4 tsp baking powder, salt, and cocoa powder.

Beat the butter and white sugar together with a mixer until creamy. Add the egg and mix together with the  vanilla.

Add the food coloring to the milk and mix well. Alternating, slowly add the red milk mixture and dry ingredients to the butter, egg and vanilla mixture.

Mix until all is incorporated.

Next, mix together the 1/2 tsp baking powder and vinegar.

Add the baking powder/ vinegar mixture to the batter and fold in with a spatula.

Fill desired liners for cupcakes 3/4 full.

Bake at 350F for 17min if baking regular cupcakes or 30min if baking large muffin sized cupcakes.

Frosting:

Mix together the cream cheese, marscapone cheese, powdered sugar, and heavy whipping cream.

Frost your cupcakes and enjoy!!!!!!!!!!