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Jessica Joy

Knitwear designer, teacher and author

I’ve had the idea of doing basil cup­cakes ever since I tried a basil Pana­cotta at Gold­brick House here in Bris­tol. Words can­not describe the yum… or the vivid green colour! Please ignore my ter­ri­ble icing skills…
This recipe uses the same method as my chai tea, earl grey and laven­der cup­cakes for a nice sub­tle flavour. Using herbs in bak­ing really fools me into think­ing they’re healthy!  Makes: 6 large, or 12 small.
Prepa­ra­tion: Soak the chopped basil leaves in the milk for 2 hrs, or overnight.Ingre­di­ents

Hand­ful of fresh basil leaves, chopped
120ml whole milk
120g plain flour
40g unsalted but­ter
140g sugar
1.5 tea­spoons bak­ing pow­der
1 egg
1 tea­spoon salt
Straw­berry jam

  1. Mix together the sugar, flour and salt in a large bowl and rub in the but­ter until you get a sandy consistency.
  2. Make a well in the cen­tre and pour in the infused basil milk over a sieve, or tea strainer.
  3. Add the egg and stir until combined.
  4. Pour into cup­cakes cases and cook for 20 min­utes in a 170′ C oven.
  5. Leave to cool before cut­ting a cir­cle in the top of your cup­cakes with a sharp knife. I found doing this at an angle so you cre­ate a ‘cone shape’ hole works best.
  6. Spoon a small amount of straw­berry jam into the hole and replace the lid ready to dec­o­rate as you please.

Here’s a lit­tle demon­stra­tion of the jam hole, quite easy really. If you have a fancy icing kit with a dough­nut fill­ing spout thing, you can always use that. I hope you enjoy them as much as I did!

1 comment
  1. […] the Cup­cake Heaven App now, but for quicker access you can find my Earl Grey Cup­cake Recipe and Basil and Straw­berry Recipe on the site here still. The fea­ture even re-connected me with an old friend from school who […]

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