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Lemon & Basil Cupcakes
Recipe by Fiona, Thursday, 15 May 2008

This recipe has been tried and tested 1 Users Voted
Description

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.

 

 
Ingredients

 

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 eggs
  • 6 basil leaves, finely chopped
  • 1 lemon zest, finely chopped and juice of half
  • 130g self raising flour
  • 1/2 tsp baking powder

frosting:

  • 30g butter, softened
  • 80g cream cheese
  • 240g icing sugar, sifted
recipe image
Recipe Categories
Baking
Makes
16
Method

 

Pre-heat the oven to 180 degrees C

 

 

 

 

 

1. 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.

 

 

 

2. Sieve the flour and baking powder into the mixture and fold in using a spatula.

 

 

 

 

 

 

3. Divide between 16 paper cake cases then bake for 18 -20 minutes until risen, golden and springy to touch. Cool on a wire rack.

 

 

 

 

 

 

Frosting:

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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