Recipes

Cupcakes: let butter and egg stand at room temp 30 min. line 15, 2 1/2 in muffin cups w/ paper cups. set aside. in med bowl, combine flour, rosemary, baking powder, and salt. set aside. preheat oven to 350 degrees. beat butter on med-high for 30 sec. add sugar, lemon extrace, banilla. beat on med-high for 2 min until light an fluffy, scraping the bowl. add eggs, 1 @ a time, beating well after each addition. alternating, add flour mixture and mile to batter, beat on low after each just until combined. stir in lemon peel and lemon juice. spoon batter in prepared cups to 3/4 full. bake 22-25 min until wooden pick comes out clean. cool Lemon Glaze: in small bowl, combine powdered sugar and enough lemon juice for spreading consistency. stir in lemon zest. spoon lemon glaze on cupcakes1/2 c butter, softened 2 eggs 1 3/4 c flour 2 tsp finely chopped rosemary 1 1/2 tsp baking powder 1/2 tsp salt 1 c sugar 1 1/2 tsp lemon extract 1/2 tsp vanilla 2/3 c milk 2 tsp lemon zest 3 tbs lemon juice Lemon Glaze: 1 c powdered sugar 5-5 1/2 tsp lemon juice

regridgerate remaining batter until 1st batch cooks. bake after pan has cooled from 1st batch. for 36 mini cupcakes: cook 15-18 min for 6 jumbo cupcakes: cook 25-30 min