For the glazing, I've used both lemon verbena tisan (brought to room temperature, of course), and along with the vanilla sugar, it had an intense lemon-candy flavour, just like that of the classic Israeli lemon popsicles (which are amazing). Must be all that citral and vanillin. Mouthwateringly delicious, and would make a great addition for a Shabat afternoon tea. Shabat Shalom!
For the batter:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cups all-purpose flour
1/2 cup semolina (cream of wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk *
zest from one lemon
1 Tbs lemon juice
Lemon Verbena Glazing:
2 Tbs strong tisane from fresh** lemon verbena leaves
2 cups icing sugar, sifted
1 Tbs lemon juice
1 package vanilla sugar
- Preheat oven to 180C (350F)
- Butter and flour a dozen-cup muffin tin (or use paper cupcake liners)
- Cream together the butter and sugar
- Add and beat the eggs, one at a time until light and fluffy
- Add vanilla, lemon juice and lemon zest, and beat just until incorporated
- Sift together the flour, semolina, baking powder and salt
- Add half of the flour mixture and mix just until incorporated.
- Add half the milk and continue stirring
- Add the remaining two halves of the flour and milk, gently folding mixing until fully incorporated
- Bake for 20 minutes, or until a toothpick inserted in cupcake comes out clean
- In the meantime, prepare the glazing by beating together the lemon verbena tisane, lemon juice and vanilla sugar. Gradually add the icing sugar and continue beating until smooth and runny.
- When the cupcakes are ready and have cooled down, brush them with the glazing.
- Serve warm or at room temperature. Do not refrigerate!
* Of your choice, can be dairy or non-dairy
** Substitute with dry leaves if you don’t have them.