My baking at the moment is mainly based around things that my boyfriend can take to work and will actually eat. Of course he’s
well trained polite and says everything I make tastes amazing and he likes it, but when things make it home at the end of the day uneaten, it’s pretty obvious they weren’t a hit. I’m pleased to say the carrot cupcakes were a successful lunchbox addition. Let’s see how lemon basil cupcakes go down….
The inspiration for this recipe came from The Cupcake Project’s latest post about basil sugar. I have a basil plant, I have sugar, it seemed only natural. I’ve also become a bit bored of the Hummingbird’s baking powder laden vanilla cupcake recipe, so I decided I would try and adapt another recipe to make these lemon basil cupcakes. I’ve also taken to making slightly smaller cupcakes than the standard muffin-sized meals that are the trend at the moment. I used cupcake cases for these in a muffin tin, but you could still make them with muffin cases if you want. The basil is very subtle once cooked, I think I might up the quantities.
I need to make these again, I think with less baking powder, and 3/4 yoghurt and 1/4 almond milk. But for a first stab I think they were pretty successful, if a little un-uniform.
Preheat the oven to 180°C or 160°C for a fan oven. Line a muffin tin with cases (either cupcake or muffin).
Sift the flour and baking powder into a large bowl and stir in the sugars.
In another bowl mix together the egg, yoghurt, lemon rind and melted Trex. Add this to the dry ingredients and mix together. Dribble the almond milk in and mix to loosen the mixture so it looks more like cake batter and less like bread dough, adjust the quantity of milk as necessary.
Spoon the mixture into the cases, filling them two-thirds full. Bake for 20 minutes until risen and springy to the touch.
Leave to cool slightly in the tin before turning on to a wire rack to cool completely.