Now stay with me, please. This is not some bizarritey like Ham in Coca Cola (although have you tried it? It’s delicious). It’s a perfectly sweet cupcake, nothing pesto-like here at all, that just happens to have the pervasive taste and aroma of the most delectable nutty Browned Butter.
I’d cooked with Browned Butter ages ago but it had been over a year since I made something with it. It wasn’t until the Daring Bakers Caramel Cake that I fell in love with it again. And I fell fast. After the Daring Bakers cake, I made Ricotta Gnocchi in Browned Butter a couple of times and then wanted to make something sweet to go with it.
It wasn’t until a friend was coming around that I thought I’d take out the lovely Jasper Conran Chonoiserie setting that I have. I was devastated when I had bought a full 8 person setting of another pattern for our wedding only to find this range out. But if you’re a regular reader, you’ll know that I say that about so many China settings (other fetishes aside from food: Chanel nail polishes, lighting fixtures, cake stands and hats). In good news though, my shoe fetish has almost completely abated and it has been a good 6 months since I bought a pair. And I hardly ever get the urge to buy fur lined Zanotti heels any more…
Fur mules-impractical.
I digress, back to the cupcakes. I tried to make these with a basil syrup at first but my impatience cost me. In an effort to speed up the cooling process for the basil syrup, I transferred it to another bowl where it magically crystallised. I was frightened-I had never had sugar crystallise on me before. One second it looked good and the next it was petrified as if a Dementor has swooped in and sucked the life out of it. So this time I ground some basil with some sugar to make a forest green basil sugar.
Basil sugar
The cake itself is gorgeous with a very crunchy exterior top much like a macaron, the soft but firm inside is deliciously nutty courtesy of the browned butter. And as for the icing, I used a restrained touch and didn’t use basil in the icing although if you’re a fan you certainly could.
Basil & Browned Butter cupcakes with Browned Butter frosting
An original recipe by Not Quite Nigella
Makes 8 cupcakes/14 miniature cupcakes
- 185 grams butter
- 85g ground almonds
- 3/4 cup flour
- 1 1/2 cups sugar
- 10 basil leaves
- 24 basil leaves extra for deep frying on top-not too small, they will shrink once fried and some won’t turn out as nicely so make extra just in case
- 2 eggs
For caramelised butter frosting recipe see here. You only need to make 1/3 or 1/2 of the quantity of icing in the recipe.
1. Make Basil sugar by placing a tablespoon or two of the sugar in a mortar and pestle and then add some basil leaves. Grind until it becomes a pale forest green sugar and all of the sugar and basil is used.
2. Brown butter in a small saucepan. Carefully drop in basil leaves to deep fry making sure that the butter doesn’t brown too much. Place leaves on absorbent paper. Mix sugar into the butter and set aside for 20 minutes until cool. Preheat the oven to 180C.
3. Mix grounds almonds and flour in the bowl of an electric mixer. With a paddle attachment, add cooled butter sugar mixture until combined. Then add eggs, one at a time, until combined.
4. Spoon into cupcake cases, I made 14 miniature ones and they took about 25 minutes but larger ones will take longer, check regular sized ones at 35 minutes.
5. Frost with browned butter frosting and top with fried basil leaf.
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36 Comments | Add your own
Basil and burnt butter cakes – what a way to ring in the new year! I too am a big fan of burnt butter – the smell that wafts through your kitchen and house is enough to make you want to cook with it everyday. As for the sugar, I remember my first crystalising mishap – I’m still getting over it! Love the dementor analogy
These surely look nice and interesting. I ve tried some chocolate cupcakes with basil once. They were good though I m don t like basil much so I m a bit hesitant about these. I d like to try the browned butter though
Wow, this could be very interesting indeed! I love browned butter in almost any form, so cupcake form would no doubt be amazing. Also where on earth did you get those cupcake papers? I’ve had my eye out for ages and haven’t seen them anywhere except to order online!
The photos are darling! I love how you compared the shoes.
I love these! Browned butter is delicious, and those pleasted cupcake papers rock. The Harry Potter reference made me laugh. (If you haven’t already been hooked, do read the Twilight series – these books are not just for teenagers.)
That basil sugar looks so pretty! As does the resulting cupcake, and that green tea cup set it’s sitting next to
This is an unusual one. I’ll try to be brave and give it a go. Pretty teaset
Basil in cupcakes! Wouldn’t have thought of that myself…
Love the shoes!! And have you ever tried noodles in Coca Cola??
Such an unusual combo – but somehow it seems so inviting.
Those cupcakes are so mini-looking next to the tea cup!
Looove the shoes. My Mum works at DJs designer shoe department in the city you know…
They look sooo good! Our basil plant is flourishing so I will definitely try out this recipe on the weekend! Basic questions: If you don’t have an electric mixer with a paddle attachment do you just use a knife or something to stir/fold it? And when you say “spoon into cupcake cases” do you mean cases that are in muffin trays or could you use straight up silicone mould trays? *blush*
Oh basil-so unwilliing to grow under my care! Great looking recipe though, I’m a fan of burnt butter in any form:)
Love the Zanottis – I have some Rene Caovillas that would match them for impracticality!
And the basil sugar looks yummy; do you think it could be used for anything else?
I’m a Zanotti girl myself and sometimes wear them at home while I sip champagne =) Next time I will wear them while I nibble on one of these cupcakes ~ cupcakes are another pleasure of mine.
looks delicious and I love the cup and saucer (is that your Jasper Conran set) – a fine green to accompany some basil sweet treats!
Sounds like a great flavour combo and your cupcakes look fantastic!
One way to prevent syrup from crystallizing is to add another kind of sugar to it (corn syrup or glycerin work). The addition of different shaped sugar molecules prevent the formation of a lattice (which leads to crystallization).
Oh wow this sounds like a wonderful combination!!
W.O.W. i wish i could be your next-door neighbor so i can eat all your food
this looks awesome!
Mmmm, the cakes look good but I want the shoes
Hi Yasmin-Yes that aroma is just magical and so pervasive! hehe thanks, I honestly thought something bizarre had happened as it had never happened before!
Hi snooky doodle-Chocolate and basil-interesting! This is quite subtle though, certainly not too strongly basil
Hi Lisa-Thankyou! The Daring Bakers cake was so good I had to do it again
You can get them from Kent Paper in Balgowlah but I’d ring ahead for opening hours as I think they close at 4pm.
Hi Blond Duck-Thankyou! I’m forever buying impractical shoes but less so now
Hi Cakelaw-Thankyou so much!
Yes I keep hearing about the Twilight books, I will definitely get into them when I have a chance 
Hi Y-It may be a bit bizarre but I made the cupcake to suit the tea set!
Hi Arwen-Yes you could always reduce the amount of basil if you want to be cautious about the taste
Hi flapflap-My basil plant was just itching to be made into something! Oooh no, tell me more about the noodles in Coke please!
By the way, the last 3 comments I’ve made on your site haven’t shown up, I hope it’s working ok 
Hi Christie-They were little miniature ones and the cup itself is larger than a regular tea cup. I love miniature as they are so dainty!
Hehe lucky you but I feel for your mum having to work in a shoe dept, not as much fun as it sounds!
Hi Zam-Oh cool!
You could just use a spatula (or a knife but I think a spatula or wooden spoon would do a better job). With the cupcake cases, I mean the paper cases set into the muffin tray 
Hi Miss Honey-Oh no really? I have trouble growing coriander, parsley and dill myself
Basil and mint grow rampant here. Thanks, me too! 
Hi belle-LOVE Caovillas-they’re so feminine and sparkly! I tried to put some in tea and whilst I didn’t think it was bad, hubby didn’t like it at all. So I wasn’t sure what else, aside from other cakes, I could use it for
Hi Brenda-Sounds absolutely fabulous! And the cupcakes really complete the picture I think!
Hi Johanna-Yep love Jasper Conran china, it’s so pretty! Thankyou so much!
Hi Marc-Thanks very much!
Ahh ok when do I add the other syrup? While it’s boiling or after? Thanks for the tip, you’re a fountain of knowledge!
Hi Alexandra-Thankyou very much!
Hi Madison-Hehe I always have a surplus of food. More than we can both eat so I’d like that too!
Hi Paula-Haha wait til I whip out my gold Zanottis. They’re the best!
You sold me on the burnt butter already and as for the basil, well, I’ll just have to take your word for it.
Love the shoes! I left you an award on my blog! I hope to mail your package today!
basil in cupcakes? how curious! fur mules? even more curious!
i’ll take both, please.
lovely! your basil sugar looks awesome.
Never had basil in anything sweet.. Now I’m curious. I bet it smelled great.
Hi NQN – what sort of butter do you use? I tend to use Western Star salted or unsalted in my everyday cooking, but just wondered what sort you like.
Love the cupcakes, love the shoes.
I like the sound of both the browned butter frosting and the basil cupcakes. Nice ideas!
great blog. so pretty and great pics by the hubby (still?) glad to have found you.
Hi nina-hehe I promise you, it’s not too strong!
Hi Barbara-Wow thankyou so much for t he award and for the package! You’re such an angel, honestly!
Thanks again 
Hi katy-Thanks so much, I love the colour of it, I only wish I could find another use for it!
Hi Jude-I’ve only had it once and it was surprisingly good! It’s worth trying at least once I think as it gives a delicate but definite scent
Hi Rebecca-I’ve tried a few different butters and Western Star works fine. I used the European style butter for this one but I don’t think it made that much of a difference here
Hi Hayley-Thankyou so much!
Hi Kevin-Thanks! I wanted to try something quite different!
Hi Bren-Thanks so much
Hubby takes the dining out photos if it’s at night (he has a much steadier hand) but I take the photos of the food I’ve made 
Mmmm love the sound of those cupcakes. I’ve used mint sugar in cupcakes before but never basil – will be giving it a go this weekend!
My attempt at these cupcakes is in the oven as I type – just checking the recipe again. I added a teeny bit of fresh ginger (about a teaspoon)in the basil and sugar part because I found the freshest yummiest ginger at the markets this morning and it was calling me to use it. The basil/ginger/sugar mix made me want to make a flavoured sugar syrup for a cocktail – but I stuck with the cupcakes.
I await my baked goodies – thanks for the recipe!
yum. jesus. tea with you sounds heavenish xx
Hi rachel-Thankyou! The idea of using mint sugar sounds great
Hi Rebecca-Fresh ginger is a absolutely lovely addition! And I like the cocktail idea too, maybe for an afternoon cocktail tea?
Hi amanda-Thankyou so much!
I wish to use this recipe for a challenge I am in – I will post proper credentials and a link back to you. Thanks
Vivian
Hi Lorraine,
I have been looking for the cupcake case you used in this cupcake. Would you kindly share where you get those from?
Thank you
Mel
Does this recipe not call for Baking Soda nor Baking Powder??
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