Cupcakes

Hello my friends!!
Gee.. What is with our obsession with
CUPCAKES?
I know I have always loved them but
they are incredibly popular these days!
I whipped this up for my good friend Renee
to use as her thank-you notes. 

Since I have Cupcakes on the brain today...
I will share this recipe with you!
LEMON BASIL CUPCAKES

Not your typical cupcake recipe!

• 24 Servings
• Prep: 30 min. Bake: 20 min. + cooling

30 20 50

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups (16 ounces) sour cream
• 1 jar (10 ounces) lemon curd
• 
  LEMON SYRUP:

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)

LEMON MOUSSE FROSTING:

2 cups confectioners' sugar

3 tablespoons butter, softened

1/2 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1/8 teaspoon lemon extract

1-1/4 cups heavy whipping cream, whipped

GARNISH:

2 teaspoons light corn syrup

1/4 cup sugar

1 new small paintbrush

24 fresh basil leaves

Directions

• 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 peel. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 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.
• For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon peel. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and peel. Cool completely.
• 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.)
• 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. Yield: 2 dozen.

YUMMMY! 
IF YOU TRY THEM LET ME KNOW  WHAT YOU THINK!