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Ingredients
US|METRIC
24 SERVINGS
- 1 cup milk
- 1 tsp. rosemary (freshly chopped)
- 2 1/2 cups all purpose flour
- 3/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup unsalted butter (at room temperature)
- 2 cups granulated sugar
- 1 meyer lemon
- 1/4 tsp. rosemary (freshly chopped, optional)
- 3 eggs (at room temperature)
- 2 tsp. pure vanilla extract
- 3 1/2 sticks unsalted butter (softened)
- 4 cups sugar (sifted confectioners’)
- 3 Tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1 tsp. zest (Meyer lemon)
- 1 pinch salt
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Directions
- Before making cupcakes, add the freshly chopped rosemary to the milk. Let steep covered in fridge for at least two hours or overnight. When ready to bake cupcakes, pour milk and rosemary mixture through a fine sieve and collect milk.
- For the cupcakes
- Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners or silicone baking cups.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium150mg6% |
| Potassium65mg2% |
| Protein3g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber<1g3% |
| Sugars51g |
| Vitamin A15% |
| Vitamin C6% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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