Lemon cupcakes in basil syrup

8 servings

120 minutes

Lemon cupcakes in syrup with basil are a true gastronomic masterpiece that combines the tenderness of baked goods, the freshness of citrus, and the sophistication of herbs. This dessert, inspired by American culinary tradition, features light and airy cupcakes with a subtle lemon aroma soaked in sweet syrup infused with fresh basil. The perfect balance of sour and sweet gives the treat an exquisite flavor, while basil adds a refreshing, slightly spicy note. The cupcakes are soft, airy and literally melt in your mouth, especially when complemented by delicate whipped cream. Such a dessert is perfect for an evening tea party, a special celebration or just to treat yourself to something truly delicious. Lemon cupcakes with basil are a harmony of flavors and aromas that can captivate even the most discerning gourmets.

Energy value per serving

• Calories: 505
• Proteins: 5.1g
• Fats: 24g
• Carbohydrates: 67.2g

Ingredients

• Flour with baking powder: 0.8 glass
• Butter: 140 g
• Sugar: 2.3 glass
• Salt: 0.3 tsp
• Chicken egg: 3 pc
• Lemon juice: 0.5 glass
• Lemon zest: 2 tbsp
• Water: 1.5 glass
• Basil: 8 pc
• Whipped cream: 1 glass

Cooking steps

1. Brush the muffin molds with melted butter, chill for 2 minutes, brush again with butter, chill for 1 minute, and generously dust with flour.

   Required ingredients:

   • Butter: 140 g
   • Flour with baking powder: 0.8 glass

2. Beat 120 g of softened butter with 2/3 cup of sugar and 1/8 teaspoon of salt at high speed with a mixer.

   Required ingredients:

   • Butter: 140 g
   • Sugar: 2.3 glasss
   • Salt: 0.3 teaspoon

3. When the mixture of butter and sugar becomes airy, add the egg yolks and beat again. Then pour in the lemon juice (2 tablespoons), grated lemon zest (1 tablespoon), and mix with a mixer until smooth.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Lemon juice: 0.5 glass
   • Lemon zest: 2 tablespoons

4. Add flour to the prepared mixture and mix with a mixer on low speed. (To avoid lumps, it's better to add flour in parts.)

   Required ingredients:

   • Flour with baking powder: 0.8 glass

5. Whip the remaining salt (1/8 teaspoon) with the egg whites to a liquid foam. Add sugar (2 tablespoons) and whip until the mixture has a thick, fluffy cream consistency.

   Required ingredients:

   • Salt: 0.3 teaspoon
   • Chicken egg: 3 pieces
   • Sugar: 2.3 glasss

6. Thoroughly mix the protein cream with the dough until homogeneous.

7. Mix 1 teaspoon of lemon zest with 2 tablespoons of sugar.

   Required ingredients:

   • Lemon zest: 2 tablespoons
   • Sugar: 2.3 glasss

8. Place the dough in the previously prepared baking molds, sprinkle with lemon zest and sugar on top, and send to an oven preheated to 190 degrees. Bake the muffins on the middle rack for about 20-25 minutes. Let the finished muffins cool in the molds for 15 minutes.

   Required ingredients:

   • Lemon zest: 2 tablespoons
   • Sugar: 2.3 glasss

9. Meanwhile, mix for the syrup in a three-liter pot sugar (1.25 cups), water (1.5 cups), lemon zest (1 strip 8x2 cm), fresh lemon juice (1/2 cup), and fresh basil (8 large sprigs). Cover the pot with a lid, place it over medium heat, and bring to a boil, stirring occasionally. When the syrup boils, remove the lid and cook for another 10 minutes. Then strain and cool to room temperature.

   Required ingredients:

   • Sugar: 2.3 glasss
   • Water: 1.5 glass
   • Lemon zest: 2 tablespoons
   • Lemon juice: 0.5 glass
   • Basil: 8 pieces

10. Carefully remove the cooled cupcakes from the molds. (Don't worry if the top crust cracks or even breaks.) Serve the cupcakes in deep dessert plates or bowls, generously drizzled with syrup (1/4 cup per serving). Top with 1-2 tablespoons of unsweetened whipped cream.

    Required ingredients:

    • Whipped cream: 1 glass