Strawberry & Basil Chiffon Cupcakes

Strawberry Basil Chiffon Cupcakes
If you read my blog often enough you’ll know I like to experiment with different flavor combinations. It’s very rare for me to make plain vanilla or chocolate cake. These cupcakes don’t have any butter but they’re lovely and spring like.

Strawberry Basil Chiffon Cupcakes
I made Lemon & Basil Chiffon cupcakes and topped them with Strawberry seven minute frosting. The basil flavor really comes through and tastes great. The lemon got a little lost but I think adding a tad more lemon juice or a drop of lemon extract will take care of this.

Strawberry Basil Chiffon Cupcakes

I added a few tablespoons of strawberry jam to the frosting. I also added some strawberry flavor but this was a mistake and made it taste a too artificial. Stick to the jam or a natural strawberry extract if you can find one.
Strawberry Basil Chiffon Cupcakes

These would also taste great with a lemon cream cheese frosting or if the cake was filled with lemon curd or strawberry jam. I got the cute wrappers from Paperchase a few months ago.

This may seem like an odd flavor combo but lemon, basil and strawberry really go well together!


Strawberry & Basil Chiffon Cupcakes

Yield: 18 cupcakes



150g self raising flour

1 1/2 tsp baking powder

1 tsp salt

5 eggs, separated

170g sugar

1 cup water

1 bunch fresh basil

1/4 cup vegetable oil

Juice and zest of 1 lemon (plus extra lemon juice or natural lemon extract)

pinch cream of tartar

Strawberry 7 Minute Frosting

6 egg whites

1 1/2 cups plus 2 tbs sugar

2 tbs light corn syrup

4 tbs strawberry jam or natural strawberry extract

Pink food coloring (optional)


  1. Preheat oven to 325 F/160 F. Line cupcake tray with paper liners. In a small saucepan boil the 1 cup water with 5 or 6 basil leaves for a few minutes. Set aside to cool.
  2. Finely chop about 5 basil leaves. I threw mine in my food processor. Set aside.
  3. In a small bowl whisk together the flour, baking powder and salt. Set aside.
  4. In a large bowl beat together the egg yolks and 142 grams of the sugar for 2 minutes until pale yellow.
  5. 5. Once the water with the basil leaves has cooled remove the leaves and pour 1/4 cup of the water into the egg yolk mixture.
  6. Add the vegetable oil, chopped basil and lemon juice and zest to the egg yolk mixture and beat until combined.
  7. Add the flour mixture to the egg yolk mixture and whisk by hand to combine.
  8. Place the egg whites and cream of tartar in a glass bowl and whisk on high speed. Once it starts to become foamy. Slowly pour in the remaining 8 grams of sugar. Continue whisking until stiff peaks form.
  9. Add one third of the egg whites to the batter and whisk until combined. Add the rest of the egg whiles and fold gently. Fill each case 2/3 full and bake for 30 minutes. Place a cooling rack.
  10. Make the frosting. In a large glass bowl beat the egg whites until stiff peaks form. Slowly adding in 2 tablespoons of sugar when it starts to get foamy. (I only have a small glass bowl so transferred to a large plastic bowl after).
  11. In a small saucepan combine together the water, sugar and corn syrup and heat until a candy thermometer reads 230 F/110 C.
  12. Slowly pour the syrup into the egg whites and beat on medium high speed until the bottom of the bowl is no longer warm, about 7 minutes. Stir in the strawberry jam or extract and food coloring if desired.
  13. Once the cupcakes are completely cool frost with the 7 Minute Frosting. Make sure to store these cupcakes tightly in a container. As there is no butter they will go stale more quickly.

adapted from Alton Brown via Life of a Cupcake and Martha Stewart 

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