Lemon Basil Cupcakes 1 C. butter softened 2 C. sugar 3 eggs 3/4 t. vanilla extract 1/2 t. grated lemon peel 3 1/2 C. all purpose flour 2 t. baking powder 1 t. baking soda 2 C. (16 oz) sour cream 1 (10 oz) jar lemon curd Lemon Syrup: 1 C. water 3/4 C. sugar 1/3 C. lemon juice 5 fresh basil leaves 1 lemon peel strip (about 1 1/2" x 12") Lemon Mousse Frosting: 2 C. confectioners sugar 3 T. butter softened 1/2 t. vanilla extract 1/4 t. grated lemon peel 1/8 t. lemon extract 1 1/4 C. heavy whipping cream, whipped Garnish: 2 t. light corn syrup 1/4 C. sugar 1 new small paintbrush 24 fresh basil leaves In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon peel. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Cut a small hole in the corner of a plastic or pastry bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill. For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon peel. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and peel. Cool completely. In a large mixing bowl, beat the confectioners sugar, butter, 3 T. lemon syrup, vanilla, lemon peel and extract until smooth. Fold in whipped cream. Frost cupcakes. Cover and refrigerate remaining syrup for another use. Place corn syrup and sugar in small bowls. Dip paintbrush with corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator. Tonya
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