Cupcake Ingredients

1 tablespoon blood orange zest, grated
1 tablespoon fresh rosemary, finely chopped
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs
2 tablespoons yogurt (plain or vanilla)
1/2 cup blood orange juice
1/4 cup whole milk

Icing!

1/2 cup butter
1 1/2 cups icing sugar
1 tablespoon blood orange zest
1 tablespoon blood orange juice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325F and line a cupcake tin. (This recipe makes 12 cupcakes.)

Dry ingredients: Mix together orange zest, rosemary, flour, baking powder, salt, and baking soda.
Wet ingredients: Cream the butter and sugar until fluffy. Add the eggs, yogurt, and vanilla. Mix/beat until evenly incorporated. Then add the orange juice and milk, and stir.

Add the dry ingredients and mix until the batter is smooth. Evenly divide the batter among the cupcake liners. Bake for about 20 minutes, until the tops bounce back when touched or a toothpick comes out clean.

To make the icing, cream together the butter and sugar until fluffy. Then add orange zest, orange juice, and vanilla.

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This recipe is from my favourite baking cookbook called Bake the Seasons by Marcella DiLonardo. The blood orange candy decoration on top is from Squish.