1 May 2012
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
1.5 teaspoons baking powder
1 teaspoon salt
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!