Rosemary Cupcakes With Lemon Cream

12
Servings
12m
Prep Time
20m
Cook Time
32m
Ready In


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Original recipe yields 12 servings
OK
  • FOR LEMON CREAM
  • FOR ROSEMARY CUPCAKES

Nutritional

  • Serving Size: 1 (101.1 g)
  • Calories 324
  • Total Fat - 19.5 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 494.4 mg
  • Sodium - 107.5 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 17 g
  • Protein - 9.8 g
  • Calcium - 110.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

TO MAKE THE LEMON CREAM


Step 1

Cut the butter into cubes and keep them cold. Put all the ingredients EXCEPT the butter into a double boiler and heat, stirring constantly. When the mixture begins to thicken, remove from heat and stir in the butter until melted and thoroughly combined. Set aside.

TO MAKE THE CUPCAKES


Step 2

Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners.

Step 3

Place the butter and sugar in the bowl of an electric mixer and beat until fluffy. Keep beating while you add the eggs, one at a time. Fold in the sour cream with a rubber spatula.

Step 4

In a separate bowl, combine the flour, baking powder and salt. Sift the dry ingredients into the wet mixture and fold in. Finally, fold in the dried rosemary - crushing it between your fingers before adding.

Step 5

Divide the batter evenly among the 12 cupcake liners - about 2/3 full. Bake on a wire rack until done, about 20 minutes. Remove to a wire rack to cool.

Step 6

Use a cupcake corer to remove the core of the cupcake. Place a daisy stencil on the cupcake. Using a tea strainer, sprinkle icing sugar to make the daisy design. Using a piping bag, fill the hole with the lemon cream so it makes a raised dot in the center of the daisy.

Tips & Variations


  • Cupcake tin/pan

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