Sunday, June 26, 2011

Strawberry Basil Lime Cupcakes

I'd like to personally thank Bravo! Italian Cucina for inspiring my latest creation. Two weeks ago, PID and I went for dinner and I just had to try the cocktail of the day which was a Strawberry Basil Mojito. 

I made it my new personal goal to recreate this delicious summer treat at home, but I thought it might taste particularly good as a cupcake! It also finally gave me an excuse to use the fresh basil in the garden!

I'm going to give the abbreviated version of this cupcake recipe because a magician never reveals her secrets :)  So here's what you'll need for the cupcakes:

Your favorite yellow cake recipe
2/3 c. chopped strawberries, 3-4 whole strawberries (reserved)
1/2 c. chopped fresh basil leaves, 12 small whole basil leaves (reserved)
1/4 c. Bacardi Limon
1 tbs. sugar (in addition to the sugar you need for your cake recipe)

Preheat your oven to 350 degrees.

In a small bowl, combine your basil, strawberries, and sugar with the Bacardi Limon and let the flavors marry while you prepare your cake mix.

When making your cupcakes, remember to start by creaming the butter, then adding the sugar, then your eggs (one at a time) and the vanilla.  Before you begin adding your dry mixture, go back to your strawberries and basil and process it in a food processor until it's in liquid form.

Then add 1/2 of that mixture to your wet ingredients and alternate with the flour mixture until smooth.  Don't overmix!

Evenly divide your batter among 12 baking cups and bake for 20-23 minutes. (I used both aluminum and silicone today to compare the two and found that I like how the silicone bakes much nicer!)

While your cupcakes cool, you can start on your buttercream!  Here's what you'll need for that:

1.5 sticks (12 tbs) of unsalted butter at room temperature
4 c. confectioners sugar
1.5 tsp. vanilla
1 full lime

Cream your butter with a paddle mixer and gradually add the powdered sugar 1/4 c. at a time.  After you've added 2 cups, add your vanilla and the zest of one full lime. Then slice that same lime and add it's juice to the mix before adding the remaining 2 cups of sugar.

When your cupcakes have fully cooled, pipe or spread the lime buttercream on top. 

 Then thinly slice the strawberries in to 12 equal circles and place a small basil leave through the middle of each as a garnish. 

I'm so glad we went to Bravo! and I was inspired to give them a shot.  Though I had absolutely no occasion to make these for today, I'm excited to introduce them at my next "affair."  Give them a try! 
I hope you'll enjoy them as much as PID and I did!


  1. These look amazing, thanks for sharing! However, did I miss the cupcake recipe, or just use any type of cupcake batter? Thanks again!

  2. These look delicious!Can I replace the alcohol with something else?