Raspberry Ripple and Basil Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 3 eggs, large, free-range
  • 150 ml Plain, natural yoghurt
  • 175 g Melted, Unsalted butter
  • 175 g vanilla sugar
  • 180 g self-raising flour
  • 1 teaspoon baking powder
  • 60 g ground almonds
  • pinch salt
  • 2 basil leaves
  • 400 g icing sugar
  • 200 g unsalted butter
  • 2 basil leaves
  • 4 heaped tablespoon Raspberry Coulis
  • 12 Basil
  1. Pre-heat the oven to 180 degrees Celsius and double-line a 12 hole muffin tray with cupcake cases.
  2. Mix the yoghurt, eggs and melted (cooled) butter in a jug or bowl.
  3. Sift the vanilla sugar, flour and baking powder into a separate bowl, add the ground almonds and a pinch of salt. Mix well. Pour in the yoghurt, eggs and butter into the dry ingredients and mix together until smooth. If using, add in the chopped basil leaves and mix.
  4. Use an ice-cream scoop or a tablespoon to fill your cupcake cases until about ⅔ full.
  5. Bake in your pre-heated over for 15-17 minutes, a stick should come out clean when they are cooked. Leave the cupcakes to cool for a few seconds in the tin, then take them out and leave them to cool on a rack.
  6. To make the buttercream, beat the 200g butter in a bowl until pale and then gradually add the icing sugar in small amounts. If the buttercream is a little thick, add a tablespoon of milk or water and beat again. Add the chopped basil leaves, if using.
  7. Put the buttercream into a piping bag and pipe a swirl onto each cupcake - or just dollop on!
  8. Using a teaspoon, carefully drizzle over a little bit of the raspberry coulis over the top of each cupcake. Add a sprig of basil to decorate.
The cupcakes will last for up to three days (un-iced) in an airtight container. Once iced, store the cupcakes in the fridge. Ours didn't last that long!
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2012/02/valentines-day-k-mix-and-raspberry-ripple-and-basil-cupcakes.html