strawberry basil cupcakes

we have a great vegan bakery and coffee shop within walking distance of our home, so sometimes when we feel like taking a walk around the neighborhood, we walk there and get a toddy and occasionally something sweet. the last time we went there, they had strawberry basil mini cupcakes. they were amazing!! As soon as we got back home I went searching for a recipe. The ones that i made are not vegan, but i promise you that they are tasty.




what you'll need:

cupcakes:
2 C flour
1 1/3 C sugar
2 1/2 tsp baking powder
6 tbsp butter, at room temperature
1 C milk
2 eggs
2 C chopped strawberries
a large bunch of basil

frosting:
4 C powdered sugar
12 tbsp butter
2 tsp vanilla extract
2 2/3  tbsp milk
sliced strawberries and basil leaves to decorate

here's how you make 'em:

pour the 1/2  milk in a saucepan with the basil, roughly torn. bring to the boil then remove from the heat and leave for an hour or two to infuse, then remove the basil.

pre-heat the oven to 350.

mix the flour, sugar, baking powder and butter with an electric whisk until just combined. pour in the basil-infused milk and the egg and beat until just incorporated, then mix for another couple of minutes until smooth. fold in the chopped strawberries.

spoon the mixture into 12 muffin cases so they are two-thirds full. bake in the oven for 20-25 minutes, until golden brown and the sponge springs back when touched. Let cool.

for the icing, beat together the icing sugar, vanilla and butter with an electric mixer until well combined. add the milk and beat for 5-10 minutes until light and fluffy. spread frosting on cupcake.

decorate with basil leaves and fresh strawberries!

(makes 12 cupcakes)