Sorry to be so delinquent in posting anything...I've been out of town and our internet is down right now. But this recipe is WORTH THE WAIT, I promise! I got it from my friend Megan...it is truly amazing! It's a little different tasting, but it is fun fun! Try it out and let me know what you think!
Fresh Rosemary & Lemon Cupcakes
1/2 cup butter, softened
1 3/4 cups cake flour (I use regular, just make sure it's equivalent)
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 TBS. lemon juice
In a small bowl, combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 tsp.) for spreading consistency. Stir in finely shredded lemon peel.
1. Let butter and eggs stand at room temperature 30 minutes. Line muffin tray with cups. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
2. Preheat oven to 350. Beat butter on medium high for 30 seconds. Add sugar, lemon extract, and vanilla. Beat on med-high for 2 minutes until light and fluffy, scraping bowl.
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.
4. Spoon batter into cups. Bake 22-25 minutes.
5. Put on glaze.