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Special equipment: Cupcake corer
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For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
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In a medium mixing bowl, combine and sift the flour, rosemary, baking powder and salt, and set aside.
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In another mixing bowl, combine the sugar and eggs.
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Using an electric hand mixer, beat on medium-high speed until blended.
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Add the oil and vanilla and beat together for 1 minute.
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Add the flour mixture a little at a time, alternating with the buttermilk and lemon mixture.
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Start and end with the flour mixture.
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Divide the batter evenly among the lined cups, filling each three-quarters full.
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Bake until a toothpick comes out clean, 18 to 20 minutes.
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Transfer to a wire rack and cool completely.
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For the filling: Whip the mascarpone until creamy.
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Add in the lemon juice and lemon zest.
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Mix in the smoked salmon.
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Place into a piping bag and put in the refrigerator until ready to use.
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For the frosting: Whip together the cream cheese, cream and broth until light and fluffy.
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Add in a handful of the chopped chives.
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Place into a piping bag fitted with a large round tip.
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Once the cupcakes have cooled, pull out the centers with a cupcake corer.
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Fill the cupcakes with the smoked salmon filling.
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Pipe the frosting onto the cupcake and garnish with lemon zest, rosemary pieces and some rolled up smoked salmon.
