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Ingredients
| white cake mix: 20 oz (1 package) |
| fresh rosemary: 1 tsp |
| orange peel: 1/2 tsp |
| powdered sugar (sifted): 1/2 cup |
| orange juice: 1 Tbl |
Rosemary Mini Cupcakes
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
36 serving(s)
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1. Preheat the oven to 350 degree F. Line thirty-six 1 3/4-inch muffin cups with miniature paper bake cups;* set aside.
2. Prepare cake mix according to package directions, except stir in rosemary and orange peel. Spoon a well-rounded teaspoon of the batter into each prepared muffin cup.**
3. Bake cupcakes in the preheated oven about 12 minutes or until tops spring back when lightly touched and cupcakes are golden brown. Cool in muffin cups on a wire rack for 5 minutes.
4. Meanwhile, for glaze, in a small bowl, stir together powdered sugar and orange juice; set aside. Remove cupcakes from muffin cups. Dip tops in the glaze mixture. Cool completely on wire rack. Makes 36 mini cupcakes.