Rosemary & Olive Oil
These cupcakes are good served right out of the oven with a nice summer pasta dish. Even served cool or re-warmed, they can replace a boring dinner roll to go alongside any meal.
Rosemary Biscuit Cupcakes:

2 1/2 cups flour

4 Teaspoons baking powder
1/2 teaspoon garlic salt

4 tablespoons butter at room-temperature

1 cup milk

1/3 cup olive oil

2 tablespoons finely chopped fresh rosemary
  • Combine all dry ingredients(flour, baking powder, garlic salt & rosemary) together in a mixing bowl toss with fork until blended and set aside.
  • Whip butter and olive oil together in a mixing bowl.
  • Rub butter mixture with your fingers until it disappears into flour mixture. Pour milk into bowl and mix until it is a lump free dough. Drop a spoonful of batter into baking cups.
  • in this case I used 1/2 inch papers but you can use 1-2 inch papers depending on your needs.

  • Bake 5-10 minutes or until tops of biscuits turn golden brown.

Cream Cheese Topping:

1/2 pack cream cheese

1 teaspoon dill
1 1/2 teaspoon lemon juice
pinch of fresh ground pepper
1 teaspoon powdered sugar (optional)
  • Mix ingredients together and spread or pipe onto cupcake.
Buttery topping:

1/2 stick butter at cool/room-temperature

1 teaspoon butter
1 teaspoon dill

pinch of fresh ground pepper
  • Beat butter until smooth, add the rest of ingredients and spread or pipe a dollop onto cupcake.
  • Garnish cupcakes with some grated cheese or sprinkle some dill or pepper on top.


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