Perfect Summer Cupcakes: Strawberry with Basil Buttercream

I'll be honest, I'm a tough sell when it comes to cupcakes. They're cute as can be, but they almost never compare -- in my mind -- to a nice, moist slice of cake.

But, cupcakes do offer the advantage of being a nice way to provide single servings of dessert for backyard barbeques and gatherings, without the hassle of cutting and serving. So, I'm aways on the lookout for ways to work them into my repertoire.

Lately, I've been obsessed with the idea of pairing up summer herbs with fruit. They have such an affinity for one another, and I'm often amazed that more recipes don't utilize the wonderful grassy, earthy qualities of herbs to enhance their baked goods.

So, I started off by playing around with cupcakes.

These beauties were the result of an experiment combining strawberries and basil. And -- dare I say -- I may have found a cupcake that I'll make time and time again.

The buttery vanilla and fresh strawberry batter is moist and fruity. It doesn't rise sky-high due to the moisture content of the fruit, but I also didn't have the typical issue of the cupcakes sinking in the middle as some fruit-filled cakes tend to do.

Even better, the rich, fluffy basil buttercream frosting provides a perfect light, sweet summery flavor. It's easy to work with for piping and spreading. And I really love the look of the gorgeous green flecks of basil.

Despite my cupcake nay-saying, I might be in love.

Get the recipe: Strawberry Cupcakes with Basil Buttercream

©BURP!

Best Vanilla Cupcakes EVER.

Hands down, one of the best vanilla cupcakes we've tried. We actually made these for Lo's sister's baby shower, and frosted them with pink vanilla buttercream frosting. Lo found the recipe on Epicurious as she was scurrying around at the last minute before the shower. It was the most serendipitous of discoveries. Simply delicious.


Amy Sedaris' Vanilla Cupcakes
from Amy Sedaris's I Like You: Hospitality Under the Influence
(her commentary--which is quite hilarious--is included in italics)

1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

Turn oven on to 375 degrees F.
Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. I like to crack the eggs on the side of the bowl while it is moving, which can be really stupid. I like to take chances. Yes, I have had to throw away my batter because I lost eggshells in the mix. Yes, it was a waste of food and yes, I know how expensive butter is, but what can I say? I'm a daredevil. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full. Bake for 20 minutes or until golden brown.

Should produce 24 cupcakes; I get 18 because I'm doing something wrong, although my cupcakes were voted second best in the city by New York Magazine.