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I took my inspiration for my cupcake recipe from an interesting recipe I found for a Thai Basil Seed Drink, Nam Manglak. I purchased a canned version at my favorite local Asian grocer. While the recipe calls for Rose Water my canned version was very honey tasting. I chose to make a honey chiffon cake from a recipe I found here.
I filled it with a basil cream filling and the basil seeds which were swollen in water per the drink recipe.
Finally I dipped the cupcakes in a honey glaze taken from another chiffon cake recipe I had tried out, then topped it off with a sugared basil leaf. Done!
