Rosemary Basil Cupcakes

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 Basil Cupcakes
Makes 12 large cupcakes
Rosemary, yogurt and Honey Cake adapted from Crumbs & Doillies

160ml olive oil
365g plain yoghurt
3 large free-range eggs
1/2 tsp vanilla extract
310g self raising flour
1/2 tsp bicarbonate of soda
215 g caster sugar
Big sprig of rosemary, chopped finely
pinch of freshly grated nutmeg
pinch of salt

Yogurt Drizzle

155g plain yoghurt
375g icing sugar, sifted
1 tbsp runny honey plus more to drizzle all over the cake!

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

 

 

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