Friday, 30 September 2011

• Lemon Rosemary Cupcakes

  
  This was an interesting combination I wasn't so sure about, but it turned out very yummy. 
  
  Ingredients 

  • 1 cup plus 2 tablespoons butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1 egg yolk
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon baking soda
  • 1-1/2 cups (12 ounces) sour cream
  • 6 tablespoons lemon juice
  • 3 teaspoons grated lemon peel
  • 3 teaspoons minced fresh rosemary
  • 
    FROSTING:
  • 2 packages (8 ounces each) Cream Cheese softened
  • 8-1/4 cups confectioners' sugar
  • 3 teaspoons grated lemon peel
  • 2-1/4 teaspoons lemon juice

  Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, peel and rosemary.
  2. Transfer to lined cupcake pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
  4. Spread frosting over cupcakes and decorate as wanted. Refrigerate leftovers. 

  Yield: 24 cupcakes
  
  What is your favorite cupcake?
  
  

  • 2:15 PM
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