Ingredients for Cupcakes

• 3 ½ cups Flour

• 1 ½ cups granulated sugar

• ½ cup 18.21 Rosemary Sage Syrup

• 2 Sticks butter softened

• 3 eggs

• ½ cup Whole milk

• 1 tbsp baking powder

• 1 tbsp vanilla extract

• 1 tsp salt

• 2-3 finely chopped sprigs of rosemary, thyme and sage (you can also blend in a spice grinder)

• zest from one large lemon

• juice from 1 large lemon

For the Icing:

• 8 oz softened cream cheese

• 4 oz mascarpone

• ½ cup lemon curd

• ¼ cup 18.21 Rosemary Sage Syrup

• 2-3 finely chopped sprigs of rosemary, thyme and sage (you can also blend in a spice grinder)

Directions

Preheat oven to 350 degrees and line a muffin tin with cupcake liners.

Cream together butter and sugar til fluffy. Mix in Rosemary Sage syrup. Add eggs, one at time. Add milk, vanilla, lemon zest and lemon juice and mix. Add all dry ingredients to a separate bowl and whisk together. Add Flour mixture to wet ingredients ½ cup at a time and mix til blended. Divide batter evenly into cupcake tins and bake for 20-25 minutes or til toothpick comes out clean.

Blend all icing ingredients together and put into a pastry bag. Wait til cupcakes are completely cooled to ice them. Garnish with candied lemon slices and a rosemary sprig