Recipe for Sunday, October 25th, 2009:
Basil Cream (or) Mint Cream Filled Cupcakes with Raspberry Mousse Frosting
Recipe courtesy of Cupcake Bakeshop.
Prep time: unknown
Inactive prep time: unknown
Cook/bake time: 20-22 minutes
Serves: 12 cupcakes
- 1/2 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
Ingredients [Basil or Mint Cream]:
- 1/4 cup sugar
- 1/4 cup water
- 5 ounces basil (or) mint
- 1 cup heavy cream
Ingredients [Raspberry Mousse Frosting]:
- 2 cups fresh raspberries, rinsed
- 1/3 cup sugar
- 1 tablespoon unflavored gelatin
- 2 cups heavy cream
- 3 tablespoons sugar
(A conversion table can be found here.)
Directions [cupcakes and cream filling]:
Preheat oven to 350 degrees F. Line cupcake tins with paper cupcake liners.
Beat butter in an electric mixer on high speed, about 30 seconds. Add sugar and beat on medium-high until light and fluffy, for about 3 minutes. Add eggs one at a time; beat for 30 seconds between each.
Whisk together flour, baking powder, and baking soda in a bowl; measure out milk and vanilla in a second bowl. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about a third of the milk/vanilla mixture and beat to combine. Repeat, alternating between flour and milk and ending with the flour mixture.
Scoop batter into the prepared cupcake tins, about half to three-quarters full. Bake at 350 degrees for approximately 20-22 minutes, or until a cake tester comes out clean.
While the cupcakes bake, prepare the filling. Add sugar and water to a small saucepan. Bring it to a boil and stir until the sugar dissolves. Chop basil or mint and add to the mixture. Boil for three minutes. Remove from heat and cool to room temperature.
Meanwhile, add heavy cream to the bowl of an electric mixer and beat on high until stiff peaks form. Add the five to six tablespoons of syrup to taste and beat until combined.
Using a small knife, cut off the top of the cupcakes in the shape of a cone. Flip the top over and cut off the cone. Using a small spoon, fill each cavity with a teaspoon of basil or mint cream. Replace the top of the cone.
Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is basically a liquid. Stir in gelatin, and continue to cook until dissolved. Remove from heat and transfer to a medium-sized bowl. Refrigerate overnight.
Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined. Mix about a third of the whipped cream into the raspberry mixture until well combined. Fold in remaining whipped cream.
Pipe on the raspberry mousse and decorate with fresh herb and/or raspberries.