Thyme-Rosemary Pound Cupcakes

Thyme-Rosemary Pound Cupcakes
Photo by Jean Allsopp

Ingredients

  • 2 ¼ cups sifted cake flour
  • ¼ cup milk
  • 2 ¼ cups sifted cake flour
  • 1 tablespoon chopped fresh lemon thyme leaves
  • 1 ½ teaspoons chopped fresh rosemary
  • 6 medium peaches, peeled and coarsely chopped
  • 2 tablespoons sugar
  • + 21 more ingredients
    • 1 tablespoon chopped fresh lemon thyme leaves
    • 1 ¼ teaspoons baking powder
    • 2 tablespoons powdered sugar
    • 2 tablespoons sugar
    • 2 teaspoons vanilla extract
    • 1 ¼ teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ teaspoons chopped fresh rosemary
    • 1 ¼ cups unsalted butter, softened
    • 1 cup whipping cream
    • 1 cup sugar
    • 2 tablespoons powdered sugar
    • 4 large eggs
    • 1 cup sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt
    • 1 ¼ cups unsalted butter, softened
    • ¼ cup milk
    • 6 medium peaches, peeled and coarsely chopped
    • 1 cup whipping cream

Place paper liners in 24 muffin cups.Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Combine milk and vanilla. Whisk together flour and ne...

View full recipe at My Recipes

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