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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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These lemony cupcakes look like they took a lot of effort, but flower-shaped cookie cutters and rolled fondant make them simple to decorate! Ingredients:
2/3 cup shortening |
1 cup sugar |
3 eggs |
1-2/3 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup milk |
1 tablespoon grated lemon peel |
topping: |
1 can (16 ounces) ready-to-spread classic white frosting |
1 cup confectioners' sugar |
1/2 teaspoon lemon extract |
food coloring, optional |
1 package (1.1 pounds) rolled fondant pastel colors multi-pack |
Directions:
1. In a bowl, cream shortening and sugar. 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. Stir in lemon peel.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine frosting, sugar, lemon extract and 2-3 drops food coloring if desired. Beat until smooth, scraping bowl frequently. Frost cupcakes, setting aside some frosting for decorations.
4. Unroll fondant according to package directions. Cut with flower-shaped fondant or cookie cutters. Stack fondant cutouts as desired; use reserved frosting to attach fondant pieces together. Decorate cupcakes as desired. Yield: about 16 cupcakes.
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