November 30, 2011

Lemon Rosemary Cupcake

OMG, I didn't realise it is 30th of November today . Gosh , I really had a very very busy life in office , seriously so busy till I don't even get to sit down on my office chair at all... I really want to post this very last one for Aspiring Bakers #13 before it ends. So here we go , as I am really short of time , I will just cut short my blabbering for now .. I mean for this time... Heehee
Man.. the smell of rosemary is really comforting when it fills the air while baking this sweet little thing in the oven ....

Ingredients
3cups     All Purpose Flour
1tsp       Baking Powder
1tbsp     Dried Rosemary ( can substitute with Fresh Rosemary if available )
1/2tsp    Salt
240g      Butter
300g      Sugar ( original recipe calls for 400g )
4large     Eggs ( at room temperature )
3tbsp      Finely Grated Lemon Zest
2tbsp      Fresh Lemon Juice
1tsp        Pure Vanilla Extract
1cup       Milk / Buttermilk
Lemon Curd 

Method
  • Preheat oven to 165C . Line cupcake tray with cupcake liner 
  • Sift flour, baking powder and salt in a large bowl
  • In a mixer, cream butter and sugar at medium-high speed until pale and fluffy 
  • Add in egg, one at a time, making sure that each well combine before adding another
  • Add in lemon zest and vanilla. Add in flour mixture in 3 batches alternating with milk and lemon juice , beating until just combine after each addition. Add in dried rosemary and stir until well combine 
  • Fill 3/4 of each cupcake and bake at preheated oven at 165C for 25-30 minutes , until skewer inserted in the centre comes out clean 
  • Remove cupcake and let it cool on a wire rack 
  • To finish , spread lemon curd in the middle of the cupcake and top with lemon slice. Yippee Enjoy your delicious cupcake !!!









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