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!
LEMON AND ROSEMARY CUPCAKES
- 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)
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.