Healthy & delicious recipes from A.Vogel

Lemon & Rosemary Cupcakes

  • Preparation:  min
    Time:  min
  • Easy
  • Serves 12
  • Prep: 15 min
  • Easy
  • Serves 12

These lovely little cakes are a delight to make and so delicious. The fresh rosemary complements the lemony sweetness of the cakes - a perfect treat for afternoon tea.


Lemon & Rosemary Cupcakes

  • 120g butter, softened
  • 100g raw cane sugar
  • 120g self-raising flour
  • 2 eggs
  • 2 lemons
  • 2 sprigs rosemary
  • Almond flakes to decorate

How to make Lemon & Rosemary Cupcakes

1. Pre-heat the oven to 180°C

2. Cream the butter and sugar

3. Fold in the flour and eggs

4. Stir in the juice of two lemons

5. Finely chop one of the rosemary sprigs, and add this to the batter

6. Divide the mixture between twelve cupcake cases, and decorate the cupcakes with almond flakes

7. Bake for 25-30 minutes and top with lemon zest and rosemary.

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