Thyme-Rosemary Pound Cupcakes

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 2.3 cups cake flour sifted
• 4 large eggs 
• 1.5 teaspoons rosemary fresh chopped
• 1 tablespoon lemon thyme leaves fresh chopped
• 0.3 cup milk 
• 6 medium peaches peeled coarsely chopped
• 2 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons sugar 
• 1.3 cups butter unsalted softened
• 2 teaspoons vanilla extract 
• 1 cup whipping cream 

Equipment

• oven
• whisk
• wire rack
• hand mixer
• muffin liners

Directions

1. Place paper liners in 24 muffin cups.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating just until yellow disappears after each addition.
4. Combine milk and vanilla.
5. 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.
6. Bake at 350 for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes.
7. Remove paper liners, and invert cakes onto a wire rack.
8. Let cool completely.
9. Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form.
10. Serve cakes with peaches and whipped cream.