Thursday, September 10, 2009
Strawberry Rosemary Cupcakes
Preheat oven to 350 degrees. Stir together the first six ingredients. Add eggs, olive oil and butter, combining thoroughly. Fold in strawberries and rosemary.
Fill cupcake papers approximately 3/4 full and bake for 25-27 minutes. Remove from pan and papers about 10 minutes after baked. Allow to cool completely and then ice with:
1 1/2 tablespoons low-fat cream cheese
1 1/2 tablespoons butter
1 1/2 cups confectioners sugar
1/4 cup strawberries, minced
2 tablespoons rosemary, minced
minced strawberries for garnish
Combine cream cheese and butter and cream together with confectioners sugar. Fold in strawberries and rosemary. Garnish center of each cupcake with bits of strawberry. Refrigerate until ready to serve.
VOE: This icing recipe will be very 'looose,' resembling a thick glaze. Reduce both the cream cheese and butter by 1/2 tablespoon for a thicker consistency.