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.
THE END
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