Iron Cupcake – Basil

While I was making my own Cakeoff Cupcakes, I went ahead and created my own Basil Cupcake for Iron Cupcake: Earth

Here it is:

The recipe:

Vanilla Honey Cake with Basil Peach Filling:

1 cup Flour
2 tbsp Granulated Sugar
Pinch of salt
1 ½ tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
2 tbsp Butter, Softened
1 tsp Vanilla Extract
6 tbsp Honey
1 Large Egg
2 tbsp Unsweetened Applesauce
2 tbsp Skim Milk

Combine all of the wet ingredients (Vanilla, Honey, Egg, Applesauce and Milk) in one bowl. Then, sift together all of the dry ingredients. Crumb the butter into the dry until it all looks like a crumby mess. Combine the wet and the dry, mix until it just comes together and then pour into your cupcake pan with papers already set. Bake at 350 degrees until done (about 20 minutes) or until a toothpick inserted into the middle of the cake comes out clean!

Peach Filling:

2tbsp finely chopped Fresh Basil
1 Ripe Peach
1 tbsp Honey
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
2 tbsp cup of your favorite tea. (I used Chamomile for mine.)

Cut up your ripe peach into small small pieces and add to a saucepan with the rest of the ingredients. It will seem kinda dry in that pan.. Don’t worry. Put a top on it and let it mellow at low heat for about 40 minutes, mixing every couple of minutes. Once the peaches look soft and delicious, remove from heat. Oh god this smells good…

Cinnamon Basil Buttercream:

2 tbsp finely chopped fresh basil
2 egg whites
3/4 c Granulated Sugar
2 tsp Vanilla Extract
3/4 c Unsalted Butter
1 tsp Cinnamon
1/2 tsp Nutmeg

Over a pot of simmering water, combine in a heatproof mixing bowl the egg whites, basil and sugar. Beat at medium speed until the sugar is completely dissolved. Take off of the heat and continue to beat until it’s cool and the mixture forms stiff peaks. Next, add the butter, one table spoon at a time until the entire amount is incorporated and it’s smooth and satiny, add the cinnamon last and let it chill overnight before using it.

Yummy!

Cakeoff Results

Here are the two results:

On the left, my Meringue Frosting and on the right, my Buttercream. Both ridiculously tasty and beautiful! I wish that I could let you know how these babies tasted… They were soo good. But I have to choose the winner..

Meringue overview: the Meringue frosting was very light and not too sweet. I didn’t mind since the frostings that are really sweet just aren’t my thing. The browned top of the meringue from when I put it in the oven a second time really gave a different texture that was very pleasing. The lightness and subtle sweetness complimented the acidity of the peach filling and the honey flavor of the cake.
Overall, I give this Frosting an 8 out of 10. If only it had more body.

Buttercream overview: This frosting was super creamy and oh-so delicious. I did, however, have an issue being able to taste the butter. I mean, it’s not that I *didn’t* taste it, it’s just that this recipe tasted a bit TOO buttery. Too buttery, you say? How is this possible? It should taste MARVELOUS! Well, I have to admit, even though on first taste this frosting isn’t as yummy as the meringue, I think that this is the frosting that had me coming back again and again and again, sneaking out flavors whenever I could. The soft creaminess complemented the cake very well, since this cake is a bit heavier than your average. I should enjoy this frosting again sometime soon, I think.
Overall, this frosting gets a 7 out of 10. If only I couldn’t REALLY taste the butter.

And the verdict is:
Meringue wins! I love this extra texture that you get from broiling the meringue. Just makes me think about Mom’s lemon meringue pie and wanting to eat all the little brown tops off of the meringue before anyone else. Now I get an entire cupcake of brown tips. Horray for me!

For this, the first cakeoff, I had one person make the cakes with me. Kelly, my sister, in TX made the cakes to cure herself of serious boredom. Here’s how she did:

Pretty darn sweet lookin’!! Great job Kel! Stick with it and you too can make a tasty buttercream!

Happy Baking, folks!