2 1/2 cups sugar
1 1/2 cups Lucero Lemon Infused Olive Oil
1 1/2 cups milk
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.
1 cup sugar
1/4 cup water
1 teaspoon rosemary
Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.
2 cups powder sugar
2 teaspoons clear vanilla extract
3 tablespoons White Lemon Balsamic Vinegar
Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!