I am not sure about you, but I have a ton of basil in my garden still. We have been giving it to our family and friends. Last week I made these amazing little lemon cupcakes with a lemon curd bottom. They are great as is, but I wanted something more. I used some of that extra basil that I have and made a delicious glaze. The combination works well. If you’re a fan of lemon and basil this is a must try recipe. You will not be disappointed. Lemon and Basil don’t have to just be a summer fling. Enjoy!!!
Ingredients for cupcakes:
2 1/2 Cups of All Purpose Flour
4 Eggs, room temp
1 Tablespoon of Baking powder
1/2 Teaspoon of salt
1 cup of Almond Milk
1 1/2 Cups of Sugar
Zest from one Lemon
2 Sticks of Unsalted butter, room temp
1/4 teaspoon of Vanilla extract
1/4 Cup of Lemon Juice
1 cup of either Homemade Lemon Curd or Store bought, optional
Ingredients Lemon Basil Glaze:
1/2 cup of whipping cream
1 1/4 cup of confectioners sugar
1/2 Cup of Chopped Fresh Basil
1 Tablespoon of Lemon Juice
pinch of salt, to balance it out
Preparation for Cupcakes:
Preheat oven to 350 degrees. Prepare muffin tins with cupcake liners.
Sift together flour, salt and baking powder. Then whisk together and place to the side. With an electric mixer in a medium bowl mix butter and sugar together until creamy and smooth. Add eggs one at a time to the sugar mix.
Mix Until well incorporated and remember to scrape from the sides with a spatula. Add zest and vanilla. Continue to mix. Now add lemon juice and almond milk.
Pour in half of the flour and mix then add the rest and mix. Once that is done using an ice cream scooper fill your cupcake tins about 3 quarters of the way. Bake for about 20 to 25 minutes remembering to rotate half way through. Then place on cooling rack or on counter.
Preparation for Glaze:
in a medium bowl beat with an electric mixer whipping cream for about 2 minutes or so. Then slowly add the confectioners sugar. Mix until smooth add lemon mix then add basil and mix for another minute. (This will smell so delicious)