Name: Fresh Rosemary & Lemon Cupcakes
Prep time: 30 min
Total time: 57 min
Ingredients: ½ cup butter, softened; 2 eggs; 1 ¾ cups cake flour; 2 teaspoons finely chopped fresh rosemary; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 ½ teaspoons lemon extract; ½ teaspoon vanilla; ⅔ cup milk; 2 teaspoons finely shredded lemon peel; 3 tablespoons lemon juice; 1 recipe Lemon Glaze (see recipe)

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 5

Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

Nutrition Facts

Per Serving:

213 calories; fat 7g; cholesterol 45mg; saturated fat 4g; carbohydrates 35g; protein 3g; vitamin a 243IU; vitamin c 2.4mg; sodium 159mg; calcium 30.3mg; iron 1.3mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts