Thyme-Rosemary Pound Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bring all the rich flavor of pound cake to single-serve cupcakes in this fragrant recipe. The rosemary and thyme provide a savory ingredient that sets off the flavor of the peaches. Ingredients:
1 1/4 cups unsalted butter, softened |
1 cup sugar |
4 large eggs |
1/4 cup milk |
2 teaspoons vanilla extract |
2 1/4 cups sifted cake flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon chopped fresh lemon thyme leaves |
1 1/2 teaspoons chopped fresh rosemary |
6 medium peaches, peeled and coarsely chopped |
2 tablespoons sugar |
1 cup whipping cream |
2 tablespoons powdered sugar |
Directions:
1. Place paper liners in 24 muffin cups.
2. 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 next 4 ingredients; add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups.
3. Bake at 350° for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes. Remove paper liners, and invert cakes onto a wire rack. Let cool completely.
4. Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form. Serve cakes with peaches and whipped cream.
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