Fresh Rosemary And Lemon Cupcakes Recipes

Steps:

• Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
• In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
• In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
• Add eggs, one at a time, beating well after each addition.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
• Stir in lemon peel and lemon juice.
• Spoon batter into prepared muffin cups, filling about 3/4 full.
• Bake for 22-25 minutes or until a pick comes out clean.
• Cool in muffin cups on wire racks for 5 minutes.
• Remove from muffins cups; cool completely on racks.
• Make glaze--in a small bowl combine powdered sugar and lemon peel.
• Stir in lemon juice to make of spreading consistency.
• Spoon Lemon Glaze over cupcakes; let stand until glaze is set.

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium mixing bowl, combine and sift the flour, rosemary, baking powder and salt, and set aside. In another mixing bowl, combine the sugar and eggs. Using an electric hand mixer, beat on medium-high speed until blended. Add the oil and vanilla and beat together for 1 minute. Add the flour mixture a little at a time, alternating with the buttermilk and lemon mixture. Start and end with the flour mixture. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: Whip the mascarpone until creamy. Add in the lemon juice and lemon zest. Mix in the smoked salmon. Place into a piping bag and put in the refrigerator until ready to use.
• For the frosting: Whip together the cream cheese, cream and broth until light and fluffy. Add in a handful of the chopped chives. Place into a piping bag fitted with a large round tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill the cupcakes with the smoked salmon filling. Pipe the frosting onto the cupcake and garnish with lemon zest, rosemary pieces and some rolled up smoked salmon.