Thursday, May 1, 2008

Lemon and Rosemary Cupcakes

I saw this recipe in Better Homes and Garden and tagged it because anything with rosemary in it is my favorite! I just can't get enough of this herb. It was my friends birthday recently, and I know she has a love for rosemary also, so I made them for her. They turned out to be so light, refreshing, and delicious!! If you're looking for a cupcake that's not overly sweet, you have to try this one.

P.S. While I was making these, Joe declared that he would hate them (yes, without trying them) then when I forced him to eat one, he ended up loving it and eating three!

  • 1/2 cup butter, softened
  • 2 eggs
  • 1-3/4 cups cake flour
  • 2 tsp. finely chopped fresh rosemary
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 1-1/2 tsp. 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)
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.

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.

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.

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.

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 finely shredded lemon peel.


kristen said...

I think I'm off of rosemary for a while. I made something with fresh rosemary a while back and I forgot how strong it is fresh-it was the only thing you could taste..maybe i'll have to give these a try and get some renewed love for it :)

shan & andrew said...

OMG! I love lemons AND rosemary! I'm making these tonight....wait, I'm getting my hair cut...okay, so I'll make them tomorrow night! AND I have a rosemary plant growing in a pot on my porch so I can use the REAL stuff! No more tried stuff!

THANKS! I'm so excited!

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