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Lemon and Rosemary Cupcakes with Toasted Hazelnuts
~ Pairs Perfectly with Cupcake Vineyards Riesling ~
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| 1 ½ cups all purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ¼ cup finely chopped toasted hazelnuts ¼ cup grated Parmesan cheese 1 teaspoon grated lemon zest |
1 teaspoon minced fresh or dried rosemary leaves 1 large egg 1 egg yolk ¾ cup sugar ½ cup extra virgin olive oil 1 ½ cup sour cream Candied flowers or fresh rosemary leaves (garnish) |
1. Heat oven to 350°F. Line cupcake pans with paper liners, if using. Sift flour, baking powder, baking soda, and salt into a small bowl. Add the hazelnuts, Parmesan, lemon zest and rosemary; toss to combine.
2. In a large mixing bowl beat the egg and egg yolk and the sugar until very light and creamy, about 5 minutes. Add the olive oil in a thin stream beating constantly until blended. Blend in the sour cream.
3. Using a rubber spatula or the slowest speed on electric mixture add the flour mixture. Mix just until blended.
4. Fill each cup ¾ full with batter. Bake mini cupcakes 18 to 20 minutes and full size cupcakes 25 to 30 minutes, or until pick inserted in center comes out clean. Cool on wire racks.
5. Spread or pipe icing (1 cup of very cold sour cream) on the cooled cupcakes. Garnish with candied flowers or rosemary leaves.
Makes 12 to 14 standard cupcakes and 48 mini cupcakes
