Lemon and basil cupcakes

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 twist of mixed peppercorns to guarantee instant appeal for adults and children alike.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

16

20 mins

10 mins

Ingredients

100g of Unsalted Butter, Softened

100g of Caster Sugar

2 Eggs

6 Basil Leaves, Finely Chopped

1 Lemon Zest, Finely Chopped and Juice of Half

130g of Self-Raising Flour

1/2 tsp of Baking Powder

Frosting:

30g of Butter, Softened

80g of Cream Cheese

240g of Icing Sugar, Sifted

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 dragée.

  • Ingredients
  • Method

100g of Unsalted Butter, Softened

100g of Caster Sugar

2 Eggs

6 Basil Leaves, Finely Chopped

1 Lemon Zest, Finely Chopped and Juice of Half

130g of Self-Raising Flour

1/2 tsp of Baking Powder

Frosting:

30g of Butter, Softened

80g of Cream Cheese

240g of Icing Sugar, Sifted

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 dragée.