Down into my pantry and fridge I went, hoping I might find some sort of inspiration to light my baking way. I uncovered some fresh lemons that I had purchased at the farmer's market and tried to see if I could use them. Then a big verdant aroma caught my attention, and I noticed the leftover rosemary from last night's spaghetti. I've always been a fan of my friend Sarah's rosemary bread; it's sweet, fragrant, rustic and sweet. Freshly baked it's perfect with when sliced and spread with creamy butter...
But back to the cupcake, I remembered the orange scented white wine cupcake utilizing cornmeal, so I figured that it might be the perfect base for a lemon and rosemary cupcake. With a simple sugar crust, it would be a perfect cheap n' easy Spring cupcake.
And they are. I think these are Rob's favorite cupcakes to date. They're very Andalusian in their taste and so simple to make. Plus, no butter or frosting makes them a bit lighter, which makes many of my taste testers happy. We also noticed a peculiar yet perfect match for this cupcake, English Breakfast tea. Really, the robust and bittersweet tea matched perfectly with the herbacious lemony cupcake, each emboldened the other and you never knew which was the star, the tea or the cupcake.
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.