purée

Fresh Strawberry Cupcakes with Basil Syrup Injection

Another summer surprise. If only the British weather could make its mind up. This summer has just been the worst so far, honestly, it just cannot make its mind up. Last weeks bake was fitting of the weather, this weeks bake a little less so. It had to be done though. The fresh ingredients were sitting in the fridge staring at me, if they weren’t used a certain small person would of dived straight in and there would of been nothing left to bake with. That’s how things normally pan out in our house. Fresh fruit, gone in 60 seconds. Berries, definitely.

Fresh Strawberry Cupcakes with Basil Syrup
yields 16 standard cupcakes

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I suppose a lot of people wouldn’t put basil and strawberry together, but then again, a lot of people would. Maybe not so much in a cake, but it does work. Basil syrup is amazing stuff, it’s also gorgeous with brownies. At a family meal this past new year me, my mum and younger sister wracked our brains for a good pudding. This is where basil syrup came from, although granted, it wasn’t our idea. We found it all over the Internet ‘for use in cocktails’. Yes, of course. But we can use it elsewhere. So we did. Brownies (baked by yours truly), basil syrup (made by yours truly) and mango ice cream (made by my little sister). It was the best after dinner treat ever. I’ve been itching to use the syrup since. So today I did. And it hasn’t failed!

You will need;
Weighing scales
A blender
A whisk
A large bowl
Cupcake tin
Cupcake cases
220g fresh strawberries
2 eggs
200g sugar
1tsp vanilla
80ml vegetable oil
200g plain flour
1tsp baking powder

First preheat your oven to gas mark 5 (190c). You need to start by blending your strawberries into a smooth purée in the large bowl, to this add 2 eggs, the sugar, vanilla and vegetable oil. Whisk until frothy and fully incorporated. To this add the flour and baking powder, combine and spoon into individual cake cases. Bake for 15 minutes until soft and springy.

For the syrup; add 1 cup water, 1 1/2 cup sugar and half bunch of fresh chopped basil to a pan and allow to simmer for 6-8 minutes until you have a thick syrup. Once cool inject into cupcakes using a syringe or cut a hole in cakes and spoon in.

I topped mine with a plain buttercream icing just to cover the basil overflow.

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