Fresh rosemary & lemon cupcakes

Fresh rosemary & lemon cupcakes
Fresh rosemary & lemon cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter softened

  • 2

    eggs

  • 1 3/4

    cup cake flour

  • 2

    tsp. rosemary finely chopped fresh

  • 1

    baking powder

  • 1/2

    tsp. salt

  • 1

    cup granulated sugar

  • 1 3/4

    teaspoons lemon extract

  • 1/2

    tsp. vanilla

  • 2/3

    cup milk

  • 2

    tsp. finely shredded lemon peel

  • 3

    Tbsp. lemon juice

  • 1

    recipe Lemon Glaze (see recipe)

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside. 2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. 3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice. 4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely. 5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes. Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.

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