The first plants I generally can harvest from in the spring are my thyme plants. Growing close to the ground and shallow in depth, they start to enjoy the warmth of the sun and warmer soil the soonest of all my perennial herbs. As a result I am snipping them and touching them as I get into the spirit of Spring which in
For this recipe you need a couple of bowls, so get those out
Then add the rest of the dry ingredients. Scrape down the sides and make sure the batter is well blended.
Now spoon it into the prepared cups. Bake for 25 minutes at 350 degrees in a preheated oven for about 25 minutes or until the tops are just starting to turn golden brown and a tooth pick comes out clean.
While they are baking, combine the glaze ingredients, lemon juice, sugar and 1 tsp. of thyme and stir well to dissolve the sugar.
When the cakes are done, remove the pan from the oven brush with the glaze while still warm. Then let the cupcakes cool in the pans for 5 minutes before removing them to cool on a rack.
Here are the finished cupcakes ready to enjoy! They do not need frosting, but I have put a lemon frosting on in the past.