Basil!

The secret ingredient for Iron Cupcake: Earth - September.

Found beautiful organic lemon basil at the farmer's market. (Notice it is piled on my husband's fancy new expensive scale, for measuring every last calorie entering his mouth). Harvested peaches from Mike's tree. Spent the afternoon in the kitchen.

My first thoughts about basil involved strawberries and balsamic, because one of my favorite dishes is fine cooking's Balsamic-Macerated Strawberries with Basil. But, almost immediately it occurred to me that the peaches ripening on the tree in my backyard might also be a delicious basil accompaniment.

After basil curd failed, I went back to the drawing board. Here are the next two contenders... A peach cupcake made with basil-steeped milk. And a vanilla cupcake with slivers of basil throughout - a basil cupcake - with a big bite of strawberry in the center. Both topped with balsamic mascarpone frosting.

Not totally sold yet. But, I didn't have the support of a tasting crew. Just my (dieting) husband and (completely not-objective) me. I kind of prefer the strawberry ones. But Mike likes the peach ones, although he admits to prejudice towards peaches almost always.

Lemon Basil-Scented Peach Cupcakes with White Balsamic Vinegar Mascarpone Frosting with a Fresh Peach Center... (thats a mouthful)


1/2 c. cream
1/4 ounce basil
1/2 c. sugar
1/2 c. pureed peach
1 1/4 c. flour
1/2 t. baking soda
1/4 t. salt
1/4 c. butter, soft
1 t. vanilla
2 eggs
one peeled, sliced peach

Preheat 350. Cream and basil in saucepan to simmer, cover and remove from stove, steep for 20 minutes. Mix dry ingredients. Beat sugar, butter and vanilla. Add eggs, one at a time. Add peach to batter. Add flour alternately with 1/4 c. (total) of sieved basil-milk. Fill paper 1/3, place slice of peach, then fill to 2/3 full. Bake for 25 minutes. Makes 12.





Lemon Basil Cupcakes with a Strawberry Center and White Balsamic Vinegar Mascarpone Frosting


3 c. flour
1 1/2 t. baking powder
3/4 teaspoon salt
12 T. butter, soft
1 1/2 c. sugar
4 eggs
1 t. vanilla
1 1/4 c. milk
3 T. lemon basil, chiffonade
Strawberries

Preheat 350. Mix flour, baking powder, and salt; set aside. Beat butter with sugar. Add eggs one at a time. Beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Add basil, mix gently. Fill liners 1/3, add piece of strawberry, fill 2/3 full. Bake 20 minutes.



Frosting



8 oz. mascarpone cheese, room temperature
1 c. cream
1/3 cup granulated sugar
1 t. vanilla
1 T. balsamic vinegar
Pinch table salt

Beat all together on high for 1-2 minutes.

I may try again. Experiment with strawberry curd. Or perhaps a different frosting. No balsamic? Cream Cheese instead? Or else, I may just quit while I am ahead and save energy for next month's secret ingredient. Finding a hundred ways to serve peaches in the mean time.