Lemon Basil Cupcakes

Name: Lemon Basil Cupcakes
Ingredients: 1 cup butter, softened; 2 cups sugar; 3 large eggs; 3/4 teaspoon vanilla extract; 1/2 teaspoon grated lemon zest; 3-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups sour cream; 1 jar (10 ounces) lemon curd; 1 cup water; 3/4 cup sugar; 1/3 cup lemon juice; 5 fresh basil leaves; 1 lemon peel strip (1-1/2 inches x 1/2 inch); 2 cups confectioners' sugar; 3 tablespoons butter, softened; 1/2 teaspoon vanilla extract; 1/4 teaspoon grated lemon zest; 1/8 teaspoon lemon extract; 1-1/4 cups heavy whipping cream, whipped; 2 teaspoons light corn syrup; 1/4 cup sugar; 1 new small paintbrush; 24 fresh basil leaves

25 ingredients

6 steps

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sour cream
1 jar (10 ounces) lemon curd
1 cup water
3/4 cup sugar
1/3 cup lemon juice
5 fresh basil leaves
1 lemon peel strip (1-1/2 inches x 1/2 inch)
2 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon lemon extract
1-1/4 cups heavy whipping cream, whipped
2 teaspoons light corn syrup
1/4 cup sugar
1 new small paintbrush
24 fresh basil leaves

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
2

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill.
4

For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and peel. Cool completely.
5

In a large bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon peel and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.)
6

Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.