Turning spring cupcakes into full-grown, strawberry basil muffins
It’s Springtime! Phew. Time to come out of unnecessary hibernation and enjoy the sunshine that forgot about winter.
Also time to bust out the spring ingredients.
St. Patrick’s Day meant a need for me to buy green sneakers, pin green feathers to my hair, and stroll out into my neighborhood beer garden (yes, I had that, be jeaous) in my flowery summer dress that’s usually reserved for one or two months of summer.
While I had rice whisky treats as an easy-peesey recipe in my head all ready to go for St. Patty’s kickball, my baking instinct just wasn’t quenched with the crushing on oozing of rice cereal and marshmallows.
Enter all natural spring ingredients and a real challenge: strawberry basil cupcakes.
As I dreamed (literally) of what I wanted to make, smells from a previous “Iron Chef” battle basil (we triumphed, but that is another story) wafted in and I knew I needed to find a way to incorporate basil and strawberry into a brunch food. Muffins!
Google search turned back cupcakes. So, like a champ, I worked with what they gave me.
Here is the recipe from “Flour on her Nose”
Below, you’ll see my glorious, dream-like, adaptation muffins.
The key to the above recipe (and dreaminess) is the mixture of milk and sour cream to add in moisture, and the inclusion of actual fruit in the cupcake muffin. Subtract the balsamic frosting because you are lazy like me and like to pretend muffins are cupcakes and…
marvel at your springtime mastery.
