HERBY CUPCAKES WITH CREAM CHEESE ICING

Serves 12 Prep 30 min Bake

20 min + cooling Cook 5 min

200g soft butter

1 cup (250ml) castor sugar

4 large eggs, lightly beaten

2 tsp (10ml) quality vanilla extract

11/3 cups (330ml) self-raising flour, sifted

3 tbsp (45ml) thyme leaves

3 tbsp (45ml) lavender leaves and flowers, chopped

3 tbsp (45ml) lemon verbena leaves, chopped

For the syrup

½ cup (125ml) sugar

½ cup (125ml) water

For the cream cheese icing

1 cup (250ml) Lancewood cream cheese

½ cup (125ml) icing sugar

2 tsp (10ml) lemon juice

¼ cup (60ml) dill, chopped

2 tbsp (30ml) thyme leaves + extra

2 tbsp (30ml) lavender flowers + extra

Preheat the oven to 180°C. Line a muffin pan with 12 cupcake cases.

Cream the butter and sugar together until very pale. Slowly add the eggs and vanilla extract while beating until well incorporated. Fold the flour in with a metal spoon.

Divide the mixture in 3 and separately fold the thyme, lavender and lemon verbena into each.

Spoon the batter into the prepared cases to 2/3 full. Bake in the middle of the oven for 15-20 minutes, or until a skewer inserted comes out clean. Leave to stand for 15 minutes to cool.

For the sugar syrup, place the sugar and water in a small saucepan over high heat and bring to the boil. Prick small holes in the cupcakes and brush with the sugar syrup.

For the cream cheese icing, place the cream cheese in a mixing bowl and gently beat until smooth. Sift in the icing sugar and mix well. Add the lemon juice and herbs and stir through.

Spread lashings of the herby icing over the cupcakes and garnish with extra thyme and lavender.

#cupcakes #herb #creamcheese