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Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Thyme-Rosemary Pound Cupcakes

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.

Coastal Living SEPTEMBER 2008

  • Yield: Makes 12 servings

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

Preparation

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 next 4 ingredients; add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups.

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.

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.

Note:

Substitute 2 teaspoons regular fresh thyme leaves and 1/2 teaspoon lemon zest for the lemon thyme, if desired.

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Thyme-Rosemary Pound Cupcakes recipe

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