Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.
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.
Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!
Recipe from Lucero Olive Oil