Lemon Cupcakes in Basil Syrup
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
If some cupcakes break while being removed from the molds, you can also break the ones that remain intact. This way, they will soak up the syrup better.
Ingredients
- Baking Powder - ¾ cup
- Butter - 4.9 oz
- Sugar - 2¼ cups
- Salt - ¼ teaspoon
- Farm fresh eggs - 3 pieces
- Meyer Lemon Juice - ½ cup
- Citrus Zest Mix - 2 tablespoons
- Water - 1½ cups
- Basil - 8 leaves
- Whipped Cream - 1 cup
Step by Step guide
Step 1
Brush the cupcake molds inside with melted butter (1½ tablespoons), chill for 2 minutes, then brush with butter again, chill for 1 minute, and generously dust with flour.
Step 2
Beat the softened butter (120 g) with sugar (⅔ cup) and salt (⅛ teaspoon) at high speed using a mixer.
Step 3
When the butter and sugar mixture becomes airy, add the egg yolks and beat again. Then pour in the lemon juice (2 tablespoons), grated lemon zest (1 tablespoon), and mix with the mixer until smooth.
Step 4
Gradually add the flour to the prepared mixture and mix with the mixer at low speed. (To avoid lumps, it’s better to add the flour in parts.)
Step 5
Whip the remaining salt (⅛ teaspoon) with the egg whites until they reach a liquid foam state. Add sugar (2 tablespoons) and whip until the mixture has the consistency of thick fluffy cream.
Step 6
Carefully combine the egg white cream with the batter until homogeneous.
Step 7
Mix 1 teaspoon of lemon zest with 2 tablespoons of sugar.
Step 8
Pour the batter into the prepared baking molds, sprinkle with the lemon zest and sugar mixture on top, and place in an oven preheated to 374°F. Bake the cupcakes on the middle rack for about 20-25 minutes. Let the finished cupcakes cool in the molds (15 minutes).
Step 9
Meanwhile, for the syrup, mix sugar (1¼ cups), water (1½ cups), lemon zest (1 strip 8x2 cm), fresh lemon juice (½ cup), and fresh basil (8 large sprigs) in a three-liter pot. Cover the pot, place it over moderate heat, and bring to a boil, stirring occasionally. When the syrup boils, remove the lid and cook for another 10 minutes. Then strain and cool to room temperature.
Step 10
Carefully remove the cooled cupcakes from the molds. (Don’t be upset if the top crust cracks or even breaks during this process.) Serve the cupcakes in deep dessert plates or bowls, generously drizzled with syrup (¼ cup per serving). Top with 1-2 tablespoons of unsweetened whipped cream.
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