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Lemon Sparkle Cupcakes
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2/3 cup shortening
1 cup sugar
3 eggs
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon peel
TOPPING:
1/4 cup sugar
1 tablespoon grated lemon peel
1/8 teaspoon ground nutmeg
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Combine the flour, baking
powder and salt; add to the creamed mixture alternately with milk, beating well
after each addition. Stir in lemon peel. Fill paper-lined muffin cups
two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2
teaspoonful over each cupcake. Bake at 350° for 20-24 minutes or until a
toothpick comes out clean. Cool for 10 minutes before removing from pans to wire
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |