Ingredients
2 1/3
cups Gold Medal™ all-purpose flour
2
tablespoons grated orange peel
1
teaspoon finely chopped fresh rosemary leaves
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk
1/3
cup butter or margarine, softened
2
teaspoons grated orange peel
1/4
cup orange juice
4
cups (1 lb) powdered sugar
3
tablespoons whipping cream
Orange peel twists
Fresh rosemary sprigs
Preparation
Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.
