This summer, I started volunteering at a local food co-op.  Every month, a member of the co-op hosts a potluck party, and this month’s shindig was scheduled for yesterday.

Well, it was scheduled; then Mother Nature decided to step in and throw a hurricane-tornado-apocalypse at the eastern seaboard.  Needless to say, that -ish got cancelled.

But my Saturday night shift partner and I were like, hell no, Ms. Hurricane Irene, a little rain and wind won’t stop us from making—and eating—delicious foodstuffs.  So, like many East Coasters, we turned the cancelled potluck into a hurricane survival party.  And survive, we did—with the help of food and beer.

My contribution to the feast was these Sweet Basil & Olive Oil Cupcakes, a Christabel Martin recipe.  I had been growing basil on my balcony this summer, and figured this was the perfect chance to utilize it.  Now, I was indeed skeptical—basil and olive oil are not your standard cupcake ingredients.  I was plagued with questions: “Would they taste sweet or savory?” I asked myself.  “Will everyone be left with little bits of green in their teeth after consuming them?”  And of course, “Will they taste gross?!”

Well, my fears were subdued like the winds of a passing hurricane once I took my first bite.  The cake has a pleasant, subtle citrus flavor from the zests and OJ, and the basil in the frosting is balanced by the vanilla extract, which compliments the cake amazingly well.  Not overly sweet, but not savory in the least.  And certainly not gross.

So, in your face, Irene.  Cupcakes > Hurricane.

(As usual, find the full recipe at the Butter & Sugar Brigade.)