Cupcakes.

Some may say cupcakes are over done these days, but really can there ever be enough tiny little cakes running around this world? I made two of my favorite cupcake recipes for my sisters baby shower....lemon rosemary cupcakes and black bottom cherry cupcakes. So cute and so fun to eat!

Rosemary Lemon Cupcakes

1/2 cup butter softened

2eggs

.let eggs sit out for half an hour before making cupcakes

13/4 cups cake flour

2teaspoon rosemary(finely chopped)

11/2 teaspoons baking powder

1/2 teaspoon salt

1cup sugar

11/2 teaspoons lemon extract

2/3 cup milk

2teaspoons lemon peel

3 Tablespoon lemon juice

-mix dry ingredients

-beat butter for 30 seconds. add lemon extract, and sugar beat until fluffy(2min). add eggs one at a time beating well.

-alternately add milk and flour mixture to butter mixture, beating well after each addition. Stir in in lemon peel and juice.

bake in pan with liners at 350 for -min. Let cool and ice.(1 cup powdered sugar-enough lemon juice to allow for a spreading consistancy-1/2lemon peel)

Black Bottom Cupcakes

-Mix 8oz of cream cheese, 1 egg, 1/3 cup of sugar until fluffy. Stir in 1 cup chocolatechips. set aside.

-Mix 11/2 cups flour, 1 cup sugar, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt.

-Mix 1/3 cup oil, 1 Tablespoon cider vinegar, 1 teaspoon vanilla, and 1 cup water.

-mix flour and oil mixtures together. Fill lined cupcake pans 1/3 the way full with batter then top off with 1 Tablespoon cream cheese mixture.

bake at 350 for 25-30 min. For cherry black bottoms. add 4 Tablesoons marchino cherry juice to cream cheese mixture. place a marschino cherry in the top of each cupcake, cover stems with a strip of foil to prevent burning.