Best 3 Crystallized Ginger Olive Oil Cupcakes With Lime Buttercream Opal Basil Mint And Lime Zest Recipes
Indulge in a symphony of flavors with our crystallized ginger olive oil cupcakes, a delightful treat that harmonizes the zestiness of lime buttercream with the refreshing touch of opal basil, mint, and lime zest. These cupcakes are not just a dessert; they're an experience that awakens your taste buds and captivates your senses.
The journey begins with the crystallized ginger olive oil cupcakes. The delicate crumb of the cupcakes is infused with the warmth of olive oil and the sweet heat of crystallized ginger, creating a moist and flavorful base for the luscious lime buttercream. The buttercream is a symphony of tangy lime and sweet butter, swirled atop the cupcakes like a cloud, providing a perfect balance to the spicy ginger.
As you take your first bite, the flavors dance on your palate, with the lime zest adding a burst of citrus that complements the richness of the buttercream and the subtle warmth of the ginger. The opal basil and mint, with their aromatic and refreshing properties, add a layer of complexity that elevates the cupcake experience.
These cupcakes are not only a treat for your taste buds but also a feast for your eyes. The vibrant green of the opal basil and mint leaves, combined with the delicate swirls of lime buttercream, create a visually stunning presentation that is sure to impress your guests.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds tantalized and your heart satisfied. These crystallized ginger olive oil cupcakes with lime buttercream, opal basil, mint, and lime zest are a true celebration of flavors that you won't want to miss.
BASIL AND MINT OIL
Provided by Food Network
Categories side-dish
Time 30m
Yield 1/2 cup flavored oil
Number Of Ingredients 5
Steps:
- In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water.
- Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth.
- Pour oil though a sieve and press on solids. Discard remaining solids.
- Chill oil to store up to three days. Allow to come to room temperature before serving.
LEMON BASIL CUPCAKES
Lemon cupcakes are a delight of summer, and a touch of basil really dresses them up. They're a wonderful light ending to a meal or a bright breakfast choice. Garnish each one with a candied fresh basil leaf. -Julie Ohnstad, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 28
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill., For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest strip. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and lemon zest strip. Cool completely., In a large bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon zest and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.), Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.
Nutrition Facts :
GINGER CAKE WITH CRYSTALLIZED GINGER FROSTING
Provided by Rick Rodgers
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl; set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
- For frosting:
- Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger. Place 1 cake layer on platter. Spread 2 cups frosting over top. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange orange slices, ginger slices and cranberries on top. (Can be made 2 hours ahead. Chill. Let stand at room temperature 20 minutes before serving.)
Tips:
- To make crystallized ginger, thinly slice fresh ginger and toss it with sugar. Let it sit overnight, then drain and bake in a low oven until dry. Crystallized ginger can be stored in an airtight container for several months.
- For the lime buttercream, make sure to use fresh lime zest. Bottled lime juice can be used, but fresh lime juice will give the buttercream a brighter flavor.
- If you don't have opal basil, you can substitute regular basil. However, opal basil has a more delicate flavor that pairs well with the ginger and lime in these cupcakes.
- To make sure the cupcakes are cooked through, insert a toothpick into the center of one of them. If the toothpick comes out clean, the cupcakes are done.
- These cupcakes can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Conclusion:
These crystallized ginger olive oil cupcakes with lime buttercream are a delicious and unique treat. The ginger and lime flavors are perfectly balanced, and the opal basil adds a refreshing touch. These cupcakes are perfect for any occasion, from a special brunch to a casual afternoon tea.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
