Orange Rosemary Cupcakes

Preheat the oven to 350°F. Prepare two muffin tins (16 muffins in total) with paper liners.

Measure the flour, cornstarch, salt, baking powder and baking soda into a bowl. Sift together loosely to blend.

In a second, smaller bowl, add the sugars, orange zest and rosemary. Use the back of your spoon to blend the zest and rosemary into the sugars, aiming for an even distribution.

Blend the orange juice, yogurt, and Cointreau into a pourable cup.

Add the butter to a mixing bowl, and beat until it’s fluffy in texture, or about 2 to 3 minutes. Add the orange/sugar mixture, and continue to beat until fully blended. It should be pale and creamy textured.

Beat in the eggs one at a time until the batter is thoroughly blended.

Now, add about a third of the dry flour mixture to the mixing bowl. Blend until it’s only just incorporated into the mix.

Add about half of the orange juice/yogurt mixture, and blend again until just combined.

Repeat, alternating the wet and dry ingredients, until all are fully incorporated – but be careful not to overmix.

Fill the muffin cups about two-third of the way full.

Bake in the oven about 18 to 20 minutes. The tops should be golden brown, and a clean knife inserted in the middle should come out clean.

Let the cupcakes cool for about 5 minutes before transferring to a platter and frosting.

Beat the butter in a mixing bowl until creamy in texture, or about 5 to 7 minutes (faster if it’s an electric mixer).

Blend in the orange zest and juice.

Now add the powdered sugar little by little, until it’s been fully incorporated.

Beat in the whipping cream a little at a time, blending until he frosting is smooth and easy to spread.

Divide evenly between the cupcakes and spread over the tops.