I've been making strawberry-basil lemonade (recipe coming soon?) for a while now, so it only made sense for me to try and incorporate that flavor into something baked.
When I found a recipe for Cornmeal Cupcakes in Everyday with Rachael Ray Magazine I knew it would be the perfect base to try these with.
They turned out to be really good. A little sweet, nice and light- perfect to me. I hope you guys like them too!
I have to give photo credit to my Little Mr. who snapped this pic when I left the room. When I uploaded everything I noticed it and thought it was great! As you can tell we both loved these cupcakes!
Strawberry & Basil Cornmeal Cupcakes
Adapted from a recipe originally appearing in Everyday with Rachael Ray May 2013
Yields: 12 cupcakes
- 1/2 cup unsalted butter (room temp)
- 2 eggs
- 2/3 cup sugar
- 3 tablespoons milk
- 2/3 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
- 1/4 cup chopped fresh basil
- powder sugar, for dusting
Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper or silicone liners.
In an electric mixer cream together the butter, sugar and eggs. Mix until well blended and fluffy. Meanwhile, mix together the flour, salt, and baking powder in a small bowl.
Add in the milk. Reduce mixer speed to low and stir in the dry ingredients Beat until just combined. Batter may be lumpy. Stir in the strawberries and basil by hand.
Fill the prepared muffin cups slightly over halfway. Bake until golden and a toothpick comes out clean in the center of the cupcake- 20- 25 minutes.
Dust with confectioners' sugar and allow to cool on a wire rack. Enjoy these warm for the best flavor- but they are pretty great at room temp too!