Wednesday, July 13, 2011

Midweek eats: Lemon basil cupcakes!

These Lemon Basil cupcakes were a huge hit last week, so I thought I’d share the recipe with all you adventurous cooks out there.
Lemon Basil Cupcake with Lemon Cream Cheese Icing and a Candied basil garnish.

** For those of you not in the baking mood, you can order these cupcakes directly from us by the dozen for $30.00. I’m dropping the price to $25.00/dozen for those that follow our blog. Email us here to place your order. (Sorry local orders only at this time) **

Here is the recipe for these tasty little treats...

Lemon Basil Cupcakes

Makes 30 cupcakes.

2 cups sugar
Handful of fresh basil leafs (about ¼ cup when shredded)
2 teaspoons lemon zest
3 eggs
1 cup butter (softened)
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
8 oz sour cream
1 cup of Milk
 
  1. Preheat oven to 350 degrees.
  2. First make your lemon basil sugar— tear basil leafs into a food processor, add the lemon zest and sugar, pulse 6-8 times until basil is finely chopped and incorporated into the sugar and lemon zest (will be a slight green color and very fragrant.)
  3. Using an electric mixer cream butter and lemon basil sugar.
  4. Beat in eggs, one at a time.
  5. Add vanilla; mix well.
  6. Combine dry ingredients; add to creamed mixture alternately with sour cream and milk (batter will be slightly thick)
  7. Fill paper-lined muffin cups 2/3rd’s full.
  8. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool completely then frost and garnish.
Candied Basil

30 fresh basil leafs (rinsed and patted dry)
2 egg whites
½ cup fine sugar

  1. Prepare a cookie sheets lined with either wax or parchment paper. Place sugar in a shallow bowl or plate.
  2. Drop basil leafs in a bowl with the egg whites. Mix well to completely coat. Careful not to tear any of the leafs.
  3. Carefully dump the leafs into a strainer to strain out egg whites.
  4. Remove excess egg whites from each leaf then dip each leaf into the sugar evenly coating both sides. Place on cookie sheet to dry.
  5. Once completely dried the basil will be hard and ready to garnish.
Lemon Cream Cheese Frosting

8 oz cream cheese (softened)
½ cup butter (softened)
16 oz confectioners’ sugar (give or take depending on how stiff you want your icing)
¼ cup on milk (give or take depending on how stiff you want your icing)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh squeezed lemon juice
2 teaspoon lemon zest

  1. In an electric mixer beat the cream cheese and butter on high until smooth.
  2. Slowly add about 10-12 oz confectioners' sugar
  3. Beat in vanilla and lemon extract, lemon juice, lemon zest and milk on low speed until completely mixed.
  4. Add the remaining powdered sugar until desired consistency is reached (you may not need all of it)
  5. To frost, cut about an ½ inch off the tip of a pastry bag (or a Ziploc bag) and fill with icing. Twist the top of the bag to push the icing down. Frost cupcake in a circular motion.
  6. Top with Candied Basil Garnish
  7. EAT!


(Find the printable recipe here.)

Enjoy the rest or your week! We’ll see you back here on Friday for “What’s for dinner??"

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3 comments:

BYoshi said...

These cupcakes are yummy! I must admit I llllllovvvee cupcakes and this is the best thus far. It’s rare that you have a moist cake and flavorful but not too sweet icing combination. You either like one or the other but rarely both. Before trying this cupcake I was a little skeptical about the title but had to join in the tasting after the 5th person around started ranting and raving. Yum! I am excited that you have posted ordering information.

Chef Michelle said...

Yaaayy!! I'm so glad you enjoyed them! They are definitely a little different, but the lemon basil combo works! Let me know when you want to order some! :-)

Rebekah Franklin said...

Do you have a suggestion for a strawberry filling for these?