Ingredients
1 cup butter, softened2 cups sugar3 large eggs, room temperature3/4 teaspoon vanilla extract1/2 teaspoon grated lemon zest3-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda2 cups sour cream1 jar (10 ounces) lemon curdLEMON SYRUP:1 cup water3/4 cup sugar1/3 cup lemon juice5 fresh basil leaves1 lemon zest strip (1-1/2 inches x 1/2 inch)LEMON MOUSSE FROSTING:2 cups confectioners’ sugar3 tablespoons butter, softened1/2 teaspoon vanilla extract1/4 teaspoon grated lemon zest1/8 teaspoon lemon extract1-1/4 cups heavy whipping cream, whippedGARNISH:2 teaspoons light corn syrup1/4 cup sugar1 new small paintbrush24 fresh basil leaves
Preparation
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.
