Thyme-Rosemary Pound Cupcakes

Substitute 2 teaspoons regular fresh thyme leaves and 1/2 teaspoon lemon zest for the lemon thyme, if desired.

Yield: Makes 12 servings

Ingredients

• 1 1/4  cups  unsalted butter, softened
• 1  cup  sugar
• 4  large eggs
• 1/4  cup  milk
• 2  teaspoons  vanilla extract
• 2 1/4  cups  sifted cake flour
• 1 1/4  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1  tablespoon  chopped fresh lemon thyme leaves
• 1 1/2  teaspoons  chopped fresh rosemary
• 6  medium peaches, peeled and coarsely chopped
• 2  tablespoons  sugar
• 1  cup  whipping cream
• 2  tablespoons  powdered sugar

Preparation

Place paper liners in 24 muffin cups.

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Combine milk and vanilla. Whisk together flour and next 4 ingredients; add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups.

Bake at 350° for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes. Remove paper liners, and invert cakes onto a wire rack. Let cool completely.

Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form. Serve cakes with peaches and whipped cream.