I had to run to the grocery store this afternoon to purchase some more coconut milk to finish my gluten free vegan cupcakes. Every time I am at the grocery store I love going through the produce department to find some inspiration for my next cupcake. Maybe there is a fruit I’ve never seen before or a smell that will bring back memories. Today it was a rosemary plant. I love rosemary! I love using it in marinades for chicken, shrimp and steak and it tastes great in breads and crackers. Can I use it in a cupcake? Of course! I proceeded to get some juicy ripe lemons and some mascarpone cheese.
I altered my vanilla base cupcake and incorporated finely chopped rosemary, lemon zest, and lemon juice. The aroma coming from my oven did not disappoint!
As the cupcakes cooled, I had to decide how to make the frosting. For my tiramisu cupcakes I mixed mascarpone cheese with whipping cream and sugar to make a light and airy frosting. I thought something closer to a cream cheese frosting would work better with these cupcakes. I substituted mascarpone for the cream cheese in my cream cheese recipe and viola – AMAZING!