Lemon Verbena & Saffron Cupcake Recipe

For 8 people :

• 100 gr of flour
• 100 gr of powdered sugar
• 1/2 packet of baking powder
• 1 tsp of baking soda
• 100 g of butter
• 4 eggs
• 25 cl of cream 
• 15 verbena leaves 
• 15 g of powdered sugar
• Zest of one yellow lemon 
• A drop of green coloring (preferably chlorophyll)
• 1 stick of Safran seasoning

1. Preheat your oven to 180°C 
2. Break the eggs and whisk them with the granulated sugar until the mixture whitens.
3. Add the previously softened butter and mix it into the egg and sugar mixture.    
4. Once you have obtained a homogeneous preparation, incorporate the flour, baking powder, and baking soda.
5. Let the mixture rest for 15 minutes in the fridge.
6. Add the chopped verbena leaves and lemon zest, then whip the cream into chantilly, add a few drops of green coloring (optional).
7.  Add the powdered 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 collapse).
10. Put your cream in a piping bag, then place it on your cupcakes.
11. Accompany your dessert with shavings of Safran seasoning to grate.