Lemon Cupcakes with Basil Frosting

I Love Lemons/ Limes. I have been growing Basil and been wanting to use it for baking for years. I finally got the chance to use some basil in this frosting along with these limes that someone got for me.
I froze them because I wanted to save them for a special recipe and it was worth it. I actually only used a quarter of a lime because they are as big as my hand.

The next time I make these will definitely be with candied Basil leaves! Now, if I can pull that off I will be impressed. 🙂 I implore you to try this recipe for yourself and give me feedback.

Let’s start with the frosting:

Warm up the cream with basil leaves for 10- 15 minutes. Make sure not to burn the cream. Keep stirring the cream. After 15 minutes, take off the heat and allow to cool. Whisk in the cream cheese + sugar and refrigerate till the cupcakes are done.

Infusing Basil into the cream

Look at these babies! Frozen limes are easier to use than regular limes and a lot prettier because of the condensation/ de-condensation. You just grate the limes and bam! (Don’t grate the pith, cut around the pith)

For the cupcakes:

In a glass mix the milk, lime juice and lime zest.

Mix together the butter and sugar. Whisk in the eggs and salt. The next step is to add in the flour and the baking powder.

Pour into the cupcake cases and bake at 180C for 20 minutes or until a tester comes out clean.

 

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RECIPE

Cupcakes:

210 g flour
1 tsp baking powder
1/2 tsp salt
115 g butter, melted
170 g castor sugar
3 eggs
2 tbsp lime zest
56 ml lime juice
112 ml milk
Frosting:

400 ml whipping cream
1/2 cup fresh basil leaves, torn or chopped
120 g cream cheese
50 g sugar

DIRECTIONS:

For the cupcakes: In a glass mix the milk, lime juice and lime zest.

Mix together the butter and sugar. Whisk in the eggs and salt. The next step is to add in the flour and the baking powder.

Pour into the cupcake cases and bake at 180C for 20 minutes or until a tester comes out clean. Allow to cool before frosting. Garnish with a Basil leaf.

For the frosting : Warm up the cream with basil leaves for 10- 15 minutes. Make sure not to burn the cream. Keep stirring the cream. After 15 minutes, take off the heat and allow to cool. Whisk in the cream cheese + sugar and refrigerate till the cupcakes are done.