Saturday, June 10, 2023

Herbaceous cupcakes

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Think cupcakes are simple sweet desserts with frosting on top? Think again! Here are some impressive cupcake recipes using fresh herbs to wow any crowd!

Bacon and herb cupcakes

  • 1 1/2 cups sour cream
  • 1/2 cup cooked, finely crumbled bacon
  • 1/2 cup melted butter
  • 1/4 cup finely chopped assorted fresh herbs
  • 2 green onions, chopped
  • 1/2 teaspoon pepper
  • 2 cups self-rising flour
  • 6 ounces cream cheese, softened
  • Garnishes: assorted fresh herbs, cooked and crumbled bacon
Herbaceous cupcakes
  1. Preheat the oven to 375°. Stir together the first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
  2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

Fresh Rosemary & Lemon Cupcakes

  • ½ cup butter softened
  • 2 eggs
  • 1 ¾ cups cake flour
  • 2 teaspoons finely chopped fresh rosemary
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 ½ teaspoons lemon extract
  • ½ teaspoon vanilla
  • ⅔ cup milk
  • 2 teaspoons finely shredded lemon peel 
  • 3 tablespoons lemon juice
  • 1 Lemon Glaze (see recipe)
Herbaceous cupcakes
  1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
  2. Preheat the oven to 350 degrees F. In a large mixing bowl, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
  3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.
  4. Spoon batter in prepared cups to three-fourths full. Bake for 22 to 25 minutes, until a wooden pick inserted in the center, comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on the rack for 5 minutes. Remove from pan; cool completely.
  5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Mint Chocolate Cupcakes


For the Cupcake:

  • 1 cup hot brewed coffee
  • 8–10 large mint leaves
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/4 tsp mint extract
  • 2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Herbaceous cupcakes

For the Frosting:

  • 3 sticks unsalted butter, at room temperature
  • 2 tbsp cocoa powder
  • 3–4 cups powdered sugar
  • 2–3 tbsp milk or cream
  • 1 tsp vanilla
  • 1/2 tsp salt
  • additional mint leaves, for topping
  1. Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
  2. Muddle the mint in a small bowl, then add to the freshly brewed coffee. Let steep for 15 minutes.
  3. In a medium bowl, whisk together the eggs, buttermilk, applesauce, canola oil, and vanilla.
  4. In a large bowl, sift the flour and cocoa powder. Add in the sugar, baking powder, baking soda, and salt.
  5. After the 15 minutes of steeping, strain the coffee into the buttermilk mixture, discarding the mint leaves.
  6. Pour the buttermilk mixture into the flour mixture and mix until combined.
  7. Divide the batter into the cupcake pans, filling each 3/4 of the way full.
  8. Bake for 20 minutes.
  9. Cool on a wire rack.
  10. While the cupcakes are cooling, prepare the frosting by combining the butter and cocoa powder in the bowl of a stand mixer. Beat on medium speed for 3 minutes.
  11. Add in the powdered sugar, 1 cup at a time, then add in the milk, vanilla, and salt.
  12. Transfer the frosting to a piping bag and pipe frosting on top of cooled cupcakes. Decorate cupcakes with additional fresh mint leaves if desired.
  13. Keywords: mint chocolate cupcakes, fresh mint cupcakes, chocolate cupcakes, fantastical food fight, dessert, baking, cupcake

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