Fresh Rosemary & Lemon cupcakes

I found this recipe online and have been meaning to try it for a while now, but never got around to buying fresh Rosemary. Then the other day I found the Rosemary and decide it's time to try. Before starting, I could already imagine the smell of lemon that was to fill my kitchen, but didn't know how the Rosemary would smell or taste mixed with lemon ...and in a cake for that matter.
I must say I loved the tangyness of the lemon and the smell of the Rosemary. So folks, Rosemary does work with lemon...and not just for roasting chicken :-)











This is the Recipe

Fresh Rosemary & Lemon Cupcakes

Ingredients
1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour (I use regular, just make sure it's equivalent)
2 tsp. finely chopped fresh rosemary
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 TBS. lemon juice

Lemon Glaze:
In a small bowl, combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 tsp.) for spreading consistency. Stir in finely shredded lemon peel.

Preparation:
1. Let butter and eggs stand at room temperature 30 minutes. Line muffin tray with cups. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
2. Preheat oven to 350. Beat butter on medium high for 30 seconds. Add sugar, lemon extract, and vanilla. Beat on med-high for 2 minutes until light and fluffy, scraping bowl.
3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beat on low after each just until combined. Stir in the lemon peel and lemon juice.
4. Spoon batter into cups. Bake 22-25 minutes.
5. Put on glaze.