M
MiniMe
Guest
Lemon & Rosemary Cupcakes
Got this from my daughter in law. Really good.
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
Lemon Glaze
Let butter and eggs stand at room temp. about 30 minutes. Line 2-1/2 inch muffin pan with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
Preheat oven to 350. In large mixing bowl beat butter on medium-high until creamy (about 1 minute). Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy; scrapping 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 lemon peel and lemon juice.
Spoon batter in prepared cups to three fourths full. Bake 22 to 25 minutes, until a wooden tooth pick inserted in center comes out clean. (Bake mini cakes 15 - 18 minutes; 6 jumbo cakes 25 - 30 minutes). Cool in muffin cups on rack 5 minutes. Remove from pan....cool completely. Spoon lemon glaze on cupcakes. Let stand 10 minutes.
Lemon Glaze:
In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 tsp) for spreading consistency. Stir in some finely shredded lemon peel.
Got this from my daughter in law. Really good.
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
Lemon Glaze
Let butter and eggs stand at room temp. about 30 minutes. Line 2-1/2 inch muffin pan with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
Preheat oven to 350. In large mixing bowl beat butter on medium-high until creamy (about 1 minute). Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy; scrapping 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 lemon peel and lemon juice.
Spoon batter in prepared cups to three fourths full. Bake 22 to 25 minutes, until a wooden tooth pick inserted in center comes out clean. (Bake mini cakes 15 - 18 minutes; 6 jumbo cakes 25 - 30 minutes). Cool in muffin cups on rack 5 minutes. Remove from pan....cool completely. Spoon lemon glaze on cupcakes. Let stand 10 minutes.
Lemon Glaze:
In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 tsp) for spreading consistency. Stir in some finely shredded lemon peel.
