1/2 cup butter, softened
1-3/4 cups cake flour (can mix with some whole wheat pastry 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)
1. Let butter and eggs stand at room temperature for 30 minutes.
Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
2. 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.
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 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.
5. Spoon Lemon Glaze on cupcakes.
Let stand 10 minutes.
Makes 15 (2-1/2-inch) cupcakes.
In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency.
Stir in 1/2 teaspoon finely shredded lemon peel.