Jun 5, 2008 10:19 am US/Pacific
Rosemary & Lemon Cupcakes
Rosemary & Lemon Cupcakes 12 cupcakes / 350 F oven
What You'll Need... 4 eggs, room temperature
1 cup of sugar
1/4 cup of olive oil
1 cup of AP flour
1 cup of cornmeal
2 teaspoons of baking powder
1/8 teaspoon of salt
1 tablespoon of fresh rosemary
zest of two lemons
1/3 cup of sugar
What You'll Do... 1) Preheat oven to 350 F
2) Whisk together the eggs, sugar, and olive oil.
3) Sift in the dry ingredients together and whisk until incorporated.
4) Chop the rosemary, and fold it and the lemon zest into the batter.
5) Scoop into cupcake papers and sprinkle on sugar into a thick, snowy covering.
6) Bake for 17-20 minutes, rotating the pan after the first 15. A toothpick should come out clean.
7) Set onto a wire rack to cool.
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