After the success of the Cinnamon Roll Cupcakes, I was back in my baking mode... Eager to create, but already burnt out on the super sweet and the bacon-y savory, I was ready to try something that very much so skirted the boarder of the two lands. Noming on some strawberries with the bf, I started thinking about some other good strawberry combinations, since I've already done the very decadent Chocolate Dipped Strawberry Cupcake. Curious, I thought about my other love with strawberries... Balsamic! A risky move, but one with potential, a Balsamic buttercream perhaps?
And thus the Strawberry & Basil Cupcake with Balsamic Buttercream was born!
Starting with the same base as the Cinnamon Roll Cupcakes... (but doubled for double the fun)
3.5 cups flour
3 tsp. baking powder
1 tsp. salt
3 sticks of butter, softened
2 cups of sugar
3 tsp. vanilla extract
1.5 cups milk
mix together well.
in a blender, blend half a package of strawberries with a half cup of basil. the mixture will look kind of gross, but will smell amazing, and taste even better. pour the mixture into the batter & hand mix together. fill cupcake tins 2/3 of the way full.
pre-heat oven to 375 & bake 15-20 minutes.
balsamic buttercream frosting
1 stick softened butter
.25 cup balsamic vinegar
2 tsp milk
1 box powdered sugar
like any basic buttercream, beat the butter until it's light and fluffy. slowly add the powdered sugar, balsamic and milk until you've reached the consistency and flavor you like.
frost & decorate with leftover strawberries & basil bits!