Fresh Rosemary and Lemon Cupcakes
(from saymyname’s recipe box)
15 cupcakes
Source: Better Homes and Gardens
Ingredients
- 1 3/4 cups cake flour
- 2 teaspoons finely snipped fresh rosemary
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2 eggs
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- Lemon Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon finely shredded lemon peel
- 5 -5 1/2 teaspoons lemon juice
Directions
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Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
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In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
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In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
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Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
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Add eggs, one at a time, beating well after each addition.
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Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
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Stir in lemon peel and lemon juice.
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Spoon batter into prepared muffin cups, filling about 3/4 full.
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Bake for 22-25 minutes or until a pick comes out clean.
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Cool in muffin cups on wire racks for 5 minutes.
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Remove from muffins cups; cool completely on racks.
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Make glaze—in a small bowl combine powdered sugar and lemon peel.
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Stir in lemon juice to make of spreading consistency.
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Spoon Lemon Glaze over cupcakes; let stand until glaze is set.