Subj : BH&G 2692 To : All From : Dave Drum Date : Thu May 13 2021 13:05:18 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Rosemary & Lemon Cupcakes Categories: Cakes, Snacks, Citrus, Herbs, Dairy Yield: 15 Servings 1/2 c Butter; softened 2 lg Eggs 1 3/4 c Cake flour 2 ts Fine chopped fresh rosemary 1 1/2 ts Baking powder 1/2 ts Salt 1 c Granulated sugar 1 1/2 ts Lemon extract 1/2 ts Vanilla 2/3 c Milk 2 ts Fine shredded lemon peel 3 tb Lemon juice MMMMM------------------------LEMON GLAZE----------------------------- 1 c Powdered sugar 5 ts Lemon juice 1/2 ts Fine shredded lemon peel In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel. MAKE THE CUPCAKES: Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2 1/2" muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside. Set oven @ 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") cupcakes. Better Homes & Gardens | March 2015 MM Format by Dave Drum - 17 March 2015 Uncle Dirty Dave's Archives MMMMM .... The doors we open and close each day decide the lives we live. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .