Lemon poppyseed cupcake with Orange Basil syrup & Orange Basil Cream cheese Frosting

I couldn't resist. I had to make another Basil cupcake for the Iron Cupcake challenge. I was thumbing through one of my Gourmet magazines and saw a recipe of a poundcake being brushed with a citrus syrup. I thought that it would work for a cupcake too.

This is my Lemon Poppyseed cupcake with Orange Basil syrup and Orange Basil Cream cheese Frosting.

Ingredients for Lemon poppyseed cupcakes:

1 Lemon cake mix
3 eggs
1 cup water
1/3 cup vegetable oil (I used Canola Oil)
1 Tbsp Poppy seeds (I forgot to add it to my shot)

Follow package directions on back of the box. I added the poppyseeds after the batter was almost completely combined. 

and here is how it looks all mixed up and ready for the cupcake liners. 

While the cupcakes were baking, I made some candied Basil leaves and Orange zest. It's really easy to make. 

All you need is:
Light Karo Syrup
Sugar

Lightly coat the basil leaves and orange zest with the karo syrup then coat with the sugar. Easy right?

This is the Orange/Basil syrup. 

Ingredients:
1/2 cup Freshly squeezed orange juice
1/2 cup sugar
8 basil leaves

Boil orange juice over medium heat, add the sugar and keep stirring until sugar is dissolved. Tear the basil leaves in half and bruise them slightly by twisting them to release the oils and fragrance of the basil. Add it to the syrup. Turn off the heat and let it sit in the syrup for about 10 minutes.

As soon as the cupcakes are done, prick the cupcakes while its still in the baking pan (I improvised and used a corn on the cob holder, which worked nicely) and brush the tops with the Orange Basil syrup. After it has cooled for 15 minutes, take it out of the pan and onto your cooling rack, then prick it again and brush the tops a 2nd time. While waiting for the cupcakes to cool, lets make the frosting.

I didn't get to take a picture of the frosting in the mixer, but its just like making any other frosting...nothing new. But here are the ingredients & directions:

8 oz. softened cream cheese
1/2 cup butter (1 stick)
3 cups confectioners sugar
1/2 tsp vanilla
1/8 tsp salt
1/4 cup of Orange Basil syrup
1 tsp milk

Directions

• In the bowl of an electric mixer,beat butter until creamy. Add cream cheese
• Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
• Add Orange Basil Syrup and vanilla extract and beat to combine. 
• Slowly add milk and continue beating on medium-low speed until smooth and creamy.

Frost the cupcakes and add the candied basil and orange zest to the top of your cupcakes.

And again, here is the finished product: 

Alright, so please vote between September 28-October 1st. Voting starts and ends at noon. So don't forget!

These are the wonderful prizes that the winner will receive:

• Featured prize from the very talented Etsy Artist Metal Sugar
  
• Cool Head Chefs utensils by Fiesta Products
  
• The awesome cupcake book Hello! Cupcake by Karen Tack and Allen Richardson
  
• A wonderfully crafted apron from Jessie Steele Aprons
  
• What every serious cupcake baker needs, a Cupcake Courier &
•  a publication of Taste of Home magazine, which has delicious recipe ideas.

So please vote on your favorite basil cupcake recipe (mine) here!

I have 2 recipes that i'm entering. I know I should have entered only one for better chances since you can vote for only one, but I just wanted to share both because they both tasted really good....and I don't even like Lemon flavored desserts, let alone it mixed in with and herb like Basil. But, i'm sure you'll see lots of other good recipes on there, even if you don't vote for mine, thanks a lot for looking! You can also join in on the challenge.