Basil Blue Cupcakes

I am clearly on a sweet vs. savory kick these days, after falling head over heels for the tamarita in Monica Bhide's new and widely praised cookbook, Modern Spice; and then stopping short of icing the sweet-savory blackberry sage muffins that emerged from my kitchen last week so I wouldn't overpower their delicate flavors.

With blueberries from our farmer's market and basil from a pot in our front garden, I decided to take another shot at this kind of culinary blend today. After all, what two flavors better exemplify the early summer harvest - particularly in the Midwest?

The result is Basil Blue Cupcakes. Blueberries burst open on your tongue with each bite, while basil simultaneously adds an unexpected bite and a clean, crisp, character to the cupcake and olive oil adds a touch more sweetness. Top that off - literally - with a sweet-savory icing that adds more blueberry and basil flavor + a healthy dose of confectioner's sugar, for a pretty healthy treat that provides great tastes of the season.

Basil Blue Cupcakes
Makes 12-15

1/2 cup rolled oats, ground fine

1 1/4 cups whole wheat pastry flour

1/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

pinch of salt

1/2 cup olive oil

2 eggs

1/2 cup yogurt

3 heaping tablespoons fresh basil, stems removed, and minced fine

3/4 cup blueberries

Preheat oven to 350 degrees. Combine all ingredients thoroughly, except blueberries. Fold in blueberries. Pour batter into muffin papers and then bake 23-25 minutes. Cool for five minutes before removing from pan. Remove muffin papers 10-15 minutes later.

When completely cooled, add basil blue icing:

2 tablespoons butter, softened

2 tablespoons low fat cream cheese, softened

1 tablespoon blueberries, smashed with the back of a spoon

1 1/2 tablespoons basil, minced fine

1 1/2 cups confectioner's sugar

Combine butter and cream cheese and then add all other ingredients, stirring well. Spread generously on each cupcake.