Thyme-Rosemary Pound Cupcakes

• 1 1/4 cups unsalted butter, softened
• 1 cup sugar
• 4 large eggs
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 2 1/4 cups sifted cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh lemon thyme leaves
• 1 1/2 teaspoons chopped fresh rosemary
• 6 medium peaches, peeled and coarsely chopped
• 2 tablespoons sugar
• 1 cup whipping cream
• 2 tablespoons powdered sugar

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. Add eggs, one at a time, beating just until yellow disappears after each addition. Combine milk and vanilla. 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.
3. Bake at 350u0b0 for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes. Remove paper liners, and invert cakes onto a wire rack. Let cool completely.
4. Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form. Serve cakes with peaches and whipped cream.
5. Substitute 2 teaspoons regular fresh thyme leaves and 1/2 teaspoon lemon zest for the lemon thyme, if desired.

unsalted butter, sugar, eggs, milk, vanilla, cake flour, baking powder, salt, thyme, rosemary, peaches, sugar, whipping cream, powdered sugar

Taken from www.myrecipes.com/recipe/thyme-rosemary-pound-cupcakes (may not work)