Lemon Basil Cupcakes

lemon basil cupcakes

These cupcakes were inspired by a recent episode of Cupcake Wars. 🙂 My friend Kyra who owns Crave Bakeshop was on her fourth episode and created beautiful lemon basil cupcakes. I borrowed her idea and ran with it, altering it a bit. I knew that these cakes would be plenty sweet and flavorful and would not need frosting which is why I opted for a glaze instead. They were a hit!
 
 

Lemon Basil Cupcakes

  
Ingredients
  • 2 tsp chia seeds
  • 1/4 cup water
  • 1 large lemon
  • Several stalks of fresh basil: 12 leaves for cupcake toppers and enough to make about 1-2 tbsp chopped basil
  • 1 egg white
  • 1 1/3 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter
  • 2 eggs
  • 1/3 cup milk (I use rice milk)
  • ½ teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • Up to 1/4 cup milk
Directions
  • Prep:
  • 1. Pour chia seeds and 1/4 cup water into a bowl. Stir and let set 10-15 minutes.
  • 2. Zest the lemon and set zest aside.
  • 3. Cut the lemon in half. In two separate bowls, squeeze out as much lemon juice as possible.
  • Cupcakes:
  • 1. Preheat oven to 350 degrees (my oven runs hot so I bake at 335) and prepare cupcake tin with liners for 12 cupcakes.
  • 2. Whisk together flour, salt, and baking powder in a bowl and set aside.
  • 3. Measure out milk and add vanilla extract and 1/2 lemon juice.
  • 4. Cream together butter, chia gel, and sugar on medium-high speed for about a minute until light and fluffy.
  • 5. Mix in eggs, one at a time on low-medium speed. Add lemon zest.
  • 6. Alternate adding dry ingredients 2 times with milk mixture. Mix in 1-2 tbsp chopped basil.
  • 7. Fill cupcake liners 2/3 full.
  • 8. Bake 20-25 minutes or until toothpick comes out clean.
  • Glaze:
  • 1. In a bowl, whisk together powdered sugar, vanilla, and 1/2 lemon juice.
  • 2. Gradually add milk as needed until desired consistency is reached.
  • Candied basil:
  • 1. Wash basil leaves and allow them to fully dry.
  • 2. In a bowl, lightly whisk egg white. Pour about 1/4 cup superfine bakers sugar in another bowl.
  • 3. Dip basil leaves in egg white and lightly shake so that the excess drips off. Then dip the leaf in the sugar. Set on wax paper or parchment paper to dry.
  • After the cupcakes cooled, I dipped them into the glaze, but you can decorate with the glaze any way you like.

lemon basil cupcakes

lemon basil cupcake

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