Cupcakes with lemon Basil syrup

140 g butter
what kind of oil to choose? we'll show

8 sprigs Basil

3 eggs

2 1/4 Cup sugar

1,5 Cup water

1 glass whipped cream

1/2 lemon juice

3/4 Cup flour with baking powder

2 tbsp. lemon zest

1/4 tsp. salt

Cupcake tins with a brush to grease with melted butter (about 1.5 tbsp), put them in the cold for 2 min, again to lubricate, remove to cold even for a moment, powdered flour.

120 g butter to soften, mix together with 1/8 teaspoon of salt, and 2/3 Cup sugar until fluffy look, add the egg yolks, whisking, pour 2 tbsp. lemon juice, 1 tablespoon grated lemon zest, until smooth and mix with a mixer.

Pour gradually into the mix the flour with a mixer on low speed to mix.

Egg whites are beaten with 1/8 tsp. of salt to a liquid foam, pour 2 tbsp. of sugar, beat until thick lush cream.

Enter the protein cream in the batter and mix until smooth.

1 tsp. lemon zest mix with 2 tbsp. sugar.

Put the dough in the tin, sprinkle with the zest with sugar, and bake in preheated oven for 20-25 minutes on average at a temperature of 190 � C, cool in tins.

Take the pan 3 l add 1 ? Cup sugar, 1.5 cups of water ? Cup of lemon juice, 8 sprigs of Basil and a strip cut from lemon peel 8 2 cm, covered, over low heat, bring to boil, occasionally stirring, after boiling, remove the lid, boil for 10 minutes, drain, then allow the syrup to cool at room temperature.

Remove the cakes from the molds, put in dessert bowls and generously pour the syrup to decorate cupcakes with lemon Basil syrup whipped cream.