Here's what went into the cupcakes:
* 2 1/4 cups flour
* 3 tsp baking powder
* 1 tsp salt
* 1 1/4 cups sugar
* 1 1/4 cups plain yogurt
* 1/3 cup milk
* 1 tsp vanilla
* 1/2 cup butter, softened
* 3 large eggs
* 1 tbsp finely chopped basil
* 1/2 cup Olallieberry Jam
Sift together the flour, baking powder, and salt. Place all of the ingredients into a mixing bowl. Beat on medium speed for 3 minutes, scraping down sides as needed.
Line muffin tins with liners. Place one small scoop of batter into each liner. Add 1 tsp of jam to each and top with another small scoop of batter. Liners should be filled about 2/3 full.
Bake at 350 for about 20 minutes or until toothpick inserted comes out clean. Allow to cool completely before frosting. I actually placed mine in the freezer for just a bit since it's so hot right now.
For the frosting I used:
* 1 8 0z package of cream cheese, softened
* 1-2 tsp milk
* 1 tsp balsamic vinegar
* 4 cups powdered sugar
* 2-3 drops each red and blue food coloring
Combine the cream cheese, balsamic, milk and food coloring. Mix until creamy. Add the powdered sugar one cup at a time until desired consistency is reached.
I also placed my frosting in the fridge to get it nice and cold before I frosted the cupcakes.
