Lemon verbena cupcakes | Saffron carving seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 8 people:

- 100 g of flour
- 100g caster sugar
- 1/2 teaspoon baking powder
- 1 cc of sodium bicarbonate
- 100 g of butter
- 4 eggs
- 25 cl of cream 
- 15 verbena leaves 
- 15 g of icing sugar
- zest of a lemon 
- a dash of green food coloring (preferably chlorophyll) 


    1. Preheat your oven to 180°C 
    2. Break the eggs and whisk them with the caster sugar until the mixture whitens.
    3. Add the previously softened butter and incorporate it into the mixture of eggs and sugar.    
    4. Once you have obtained a homogeneous preparation, incorporate the flour, yeast and baking soda.
    5. Leave the mixture to rest for 15 minutes in the fridge.
    6. Add the chopped verbena leaves and the lemon zest, then whip the whipped cream, add a few drops of green food coloring (optional).
    7.  Add icing sugar toend to finish your cream.
    8.  Fill your molds 2/3 full and cook for 15 minutes.
    9. Remove the cakes from the oven and let them cool for a few minutes (the cakes must be very cold otherwise the cream may fall).
    10. Put your cream in a piping bag, then place it on your cupcakes.
    11. Accompany your dessert with shavings of Safran carving seasoning.