6 tbsp butter
2/3 cup sugar
2 large eggs
2 lemons (zest and juice)
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt (You can experiment with whatever flavors you have in your refrigerator, I used toasted coconut vanilla light yogurt!)
|This is the filling before it is cooked.|
BLUEBERRY BASIL FILLING
2/3 cup blueberries
2 tbsp water
1 tsp lemon juice
3 tbsp sugar
12 basil leaves (finely chopped)
LEMON BASIL BUTTERCREAM FROSTING
4 cups powdered sugar
3 tbsp water
1.5 lemons juiced
1/2 cup butter (1 stick)
1 tbsp finely chopped basil
|This is the cupcakes with half the batter and the filling.|
2/3 cup blueberry
4 tbsp sugar
2 tbsp water
1/2 lemon juiced
Preheat the oven to 350 degrees.
|This is what the finished filling should look like.|
Put all of the ingredients for the filling in a small saucepan over medium-high heat and frequently stir. The filling is done once it darkens in color, the blueberries have started to decompose, and the mixture starts to thicken. Put the filling in a bowl and refrigerate for 10-15 minutes or just until it is cool and thickens slightly.
Use a melon baller and put one scoop of batter in each cupcake liner. This will be about 1/4 full. Add a spoonful of filling on the top of each cupcake. Use the remaining batter to put on top of the filling. Bake the cupcakes for 20 minutes.
Make sure the butter for the frosting is room temperature. Combine all of the frosting ingredients, gradually adding the powdered sugar and the finely chopped basil last.
Make the blueberry reduction sauce using the same technique that was used to make the filling.
When the cupcakes are cool, cover with frosting, drizzle the blueberry reduction, and place a fresh blueberry and candied lemon pieces on top as garnish.
Makes 12 cupcakes.
The lemon cake and blueberry basil filling was adapted from A GOOD APPETITE blog.