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!

Strawberry Shortcakes

I don't always actually eat my cupcakes.  Usually I reel PID in as a taste-tester and lick an empty bowl here and there to ensure everything's in order.  But with these, I simply couldn't say no.

Diet, I beseech thy forgiveness as I indulge in my own Light 'n' Fluffy Strawberry Shortcakes!

Here's what you'll need for the Cupcakes (12 yield)

3/4 c. powdered sugar

1/2 c. cake flour

3/4 c. egg whites (about 6)

1/2 c. granulated sugar

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 tsp. cream of tartar

1/4 tsp. meringue powder (optional)

dash of salt

Preheat your oven to 375 degrees (note, this is hotter than for normal cupcakes which are typically baked at 350).  In a small bowl, combine your powdered sugar, flour and meringue powder and set aside.  Beat the egg whites at medium speed for 1 minute, then add in the tartar.  Beat at medium-high speed and gradually add in the granulated sugar, then the vanilla, then the almond extract, then the salt. Let this mixture beat at medium-high for about 5 minutes or until it starts looking like a meringue and begins to peak.  Gradually begin to mix in the flour/powdered sugar mixture until smooth.  It should look, feel and taste much lighter than your typical cupcake mix.

Spray cupcake tin with Baker's Joy (aka my best friend) and fill each tin to the very top with the mixture. Drag a knife through each tin to break up any air bubbles, then flatten the mixture so there are no peaks.

Bake 35-40 minutes or until golden brown.

Here's what you'll need for the Whipped Cream Icing:

1 c. heavy whipping cream

1/4 tsp. meringue powder

2/3 c. granulated sugar

Beat the cream on high and gradually sprinkle in the meringue powder. When it starts to peak, gradually add in the sugar. Continue beating on high for about 4-5 minutes and you're done! Easy peasy, lemon squeezey!

Here's what else you'll need:

1 container of fresh strawberries save 12 small berries whole, chop the rest

1 container of Breyers Strawberry Ice Cream (or your favorite brand -- just make sure it's got the delicious chunks in there)

After your cupcakes have cooled, use a cupcake corer (or a spoon, or knife, or whatever you've got handy...) to core a substantial chunk out of the center of the cake.

Then, take a few chunks of your chopped strawberries and set them in the bottom of the cored center. Take a spoonful of your strawberry ice cream and scoop it on top of the chopped strawberries, smoothing it out over the top of the cupcake.

If you'd like, drop a few more chopped strawberries on top of that. I didn't -- but after tasting it was thinking it might be good! Then, either with a piping bag or a spoon, ice your cupcake.  As a garnish, take one of your remaining full strawberries and slice it three times up the center, then twist it out in to a fan. Voila!

Now for the best part...... TAKE A BITE!  I assure you, you won't be sorry!