Lemon Verbena & Saffron Cupcake Recipe

For 8 people:

• 100g flour
• 100g granulated sugar
• 1/2 sachet of baking powder
• 1 tsp baking soda
• 100g butter
• 4 eggs
• 250ml cream
• 15 verbena leaves
• 15g icing sugar
• Zest of one lemon
• A dash of green food coloring (preferably chlorophyll)
• 1 Saffron seasoning pencil

1. Preheat your oven to 180°C.
2. Crack the eggs and whisk them with the granulated sugar until the mixture whitens.
3. Add the softened butter and incorporate it into the egg and sugar mixture.
4. Once you have a homogeneous preparation, incorporate the flour, baking powder, and baking soda.
5. Let the mixture rest in the fridge for 15 minutes.
6. Add the chopped verbena leaves and the lemon zest, then whip the cream into chantilly, and add a few drops of green food coloring (optional).
7. Add the icing sugar to finish your cream.
8. Fill your molds 2/3 full and bake for 15 minutes.
9. Take the cakes out of the oven and let them cool for a few minutes (the cakes must be completely cold, otherwise the cream may deflate).
10. Put your cream in a piping bag, then arrange it on your cupcakes.
11. Garnish your dessert with shavings from the Saffron seasoning pencil.