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
- Mix together the sugar, flour and salt in a large bowl and rub in the butter until you get a sandy consistency.
- Make a well in the centre and pour in the infused basil milk over a sieve, or tea strainer.
- Add the egg and stir until combined.
- Pour into cupcakes cases and cook for 20 minutes in a 170′ C oven.
- 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.
- 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!