We feasted on quite a spread (pork loin, apple-cornbread stuffing, and bacon-wrapped dates to name a few), yet the biggest hit of the night was definitely the Lemon-Rosemary cupcakes. The recipe, which was given to me by my future mother-in-law, can be found below.
Lemon-Rosemary Cupcakes
One Small Packet of Lemon Pudding
1 Cup of Plain Yogurt
1/2 cup of Warm Water
1/2 cup of Warm Water
1/2 Cup of Olive Oil
3 Tablespoons of Melted Butter
1 Box of Lemon Cake
2 Sprigs of Fresh Rosemary
4 Eggs
1) Combine all the ingredients in a large bowl and mix well
2) Fill each baking cup 1/2 way with batter
3) Bake according to the instructions on the Cake Box
2) Fill each baking cup 1/2 way with batter
3) Bake according to the instructions on the Cake Box
4) Enjoy!
This recipe can be made with any cake or pudding mix combo, and can be made as a standard cake or bundt cake.
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