Recipe from Cupcake Jemma which I wanted to experiment the flavors with! Definitely something interesting. I’m a fan of exploring new flavors and was curious how a herbed cake would taste like. Good thing there was the lemon to balance it out, and the result is quite a refreshing cupcake with a twist! Modications: reduced sugar to 215 g.
I decorated these with Russian piping tips, which I was so so excited to try after seeing a whole bunch of tutorials online. You can find them on Phoon Huat, and I picked 4 after quite a bit of reearch. You will also need leaf tips, which are super handy to have to complete the designs. Another useful tip is to encase each color in individual cling films, so that you don’t need to directly place each color in the piping bag. It also ensures that the colors come out more evenly – we know how hard it is to get exactly one third of the piping bag in equal colors! And when you’re done, you can even save each individual color frosting. Each Russian flower produces a mini happiness hehe. Make sure to add a bit of pressure in the initial pipe to ‘stick’ on to the cupcake base, and lift off gently to reveal a gorgeous flower. And if it fails just scrape it off, its so forgiving, and the end result looks way fancier than the actual amount of effort put in. Happy piping!
|Rosemary, yogurt and Honey Cake adapted from Crumbs & Doillies
160ml olive oil
155g plain yoghurt
|To make Rosemary Basil Cupcakes
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray on 12 piece muffin pan
Start with plain yogurt. Add olive oil, and 3 large eggs, with vanilla extract.
Add self-raising flour (sifted), with 1/2 tsp bicarbonate of soda, with caster sugar. Add chopped up rosemarry and a pinch of salt, with freshly grated nutmeg. Mix for 2 minutes until smooth and silky
Bake for 20-25 minutes until skewer comes out clean
To make Yogurt Drizzle, add siften icing sugar and yogurt, plus honey. Drizzle over cupcakes while still warm, before frosting