In order to make cupcakes with basil in them, I had to think slightly outside the box. This is what I came up with.“What My Life Would Be If There Were Any Justice In The World Whatsoever” Basil-Mango Mojito Cupcakes
½ C flour
¼ C plus 2 tablespoons demerera sugar (divided)
¼ t kosher salt
1/8 t baking soda
2 T melted, unsalted butter
¼ C half and half
1 T lime juice
1 T lime powder
½ t Mexican vanilla extract
1 large egg yolk, beaten
3 T fresh basil chiffonade
4 oz Neufchatel cheese, softened
¼ C fresh, ripe mango puree
½ C white sugar
1 t fresh lime zest
¼ C spiced rum with a swarthy pirate on the label for brushing
For the Cupcakes:
Preheat the oven to 350 F and line a muffin pan with 4 cupcake liners. Fill the other empty muffin holes with a tablespoon or two of water each.
Sift together flour, 2 C and 1 T of the demerara sugar, salt, and baking soda. Mix in melted butter to make a crumbly paste.
Stir lime juice, lime powder, half and half, vanilla, egg yolk, and all but a few strands of the basil chiffonade in a separate bowl. Fold wet mixture into flour mixture until smooth, but using as few strokes as you can get away with.
Fill batter into cupcake liners and bake for approximately 10 minutes, or until the tops of the cupcakes start to barely become golden. Remove and cool in the pan.
For the frosting:
In a food processer, combine Neufchatel cheese, mango puree, white sugar, and lime zest until creamy. Refrigerate until ready for use.
Brush the tops of the cupcakes with the pirate rum once they’ve completely cooled. Frost the cupcakes with a thick layer of frosting, then roll in the remaining demerara and top with the basil chiffonade strands.
You can click on the Iron Cupcake icon on the right if you get the urge to look at other peoples’ submissions, or if you feel like voting 😉