Lemon-Thyme Cupcakes

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Take cover gentle readers. I hereby declare a full on sugar-shock assault.

I'm bringing out the big guns.

Serious stuff. Butter-bombs, not war.

That's right.

It's cupcake time.

I mean it kids. I don't mess around.

When I want a full-fontal attack of the heart and the smile, I think it's best to bring out the tiny taste sensations.

Something we can all come together over.

Seriously. I know you like cupcakes too.

Cupcakes trump all.

Case closed.

Now if you – my angels, my loves – have an urge to try the single best cupcakes ever devised, I urge you to try this recipe which was developed and writen entirely by the world's greatest pastry chef, and my dear friend, Suzy Griswold...based on my daft "I want lemon-thyme!" cry...and taste the joy.

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 cup crème fraiche
2 eggs
1 yolk
1 tsp vanilla extract
3 oz unsalted butter, softened
¾ cup sugar
2 tablespoons minced fresh thyme
2 tablespoons minced fresh lemon zest


Adjust oven rack to lower-middle position; heat oven to 325 degrees. Line mini muffin pan with baking-cup liners. Lightly spray the liners with nonstick cooking spray.

Sift the flour, baking powder, baking soda and salt together.

Combine and whisk together the crème fraiche, eggs, vanilla, lemon and thyme.

Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy. Stream in the sugar and beat until fluffy and pale.

Reduce the mixer’s speed to low. Add the dry ingredients in 3 additions, alternating with the wed ingredients in 2 additions.

Divide the batter evenly between the liners, filling them about two-thirds full.

Bake until the cupcakes are lightly browned and slightly cracked on top, 15 to 20 minutes. Let cool completely in the pan on a rack.

Top with vanilla buttercream frosting

Vanilla Buttercream

4 oz unsalted butter, softened
1 vanilla bean, scraped
3 to 4 cups powdered sugar
¼ cup milk
1/2 teaspoons vanilla extract

Place the butter and vanilla bean seeds in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy.

Add 2 cups of the sugar and then the milk and vanilla beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

© 2008 Fresh Approach Cooking

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2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com/

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The term 'cupcake' is first found in E. Leslie's 'Receipts' (1828).

Indiana State Police said Anthony Herbert Lee, 38, of Hammond, was arrested Saturday for trying to sell the nearly 13.5 tons of stolen pizza, worth more than $45,000. A company contracted Lee to pick up 3,000 cases of Stouffer's frozen pizzas from Nation Pizza in Schaumburg, Ill., on Aug. 31 and deliver them to Springville, Utah, on Tuesday. After having motor trouble and realizing he wouldn't make the delivery date, Lee called his insurance company, according to police reports. He led the company to believe he owned the pizzas and needed to sell them, police said. - NWI Times