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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Usher in spring with these tender, lemony cupcakes. âIt's a recipe from my mother that I spiced up a bit,â shares Bertina Johnson from Waynesboro, Virginia. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
2 to 3 tablespoons grated lemon peel |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/2 cup half-and-half cream |
frosting: |
1/4 cup shortening |
1-1/2 to 1-3/4 cups confectioners' sugar |
1/4 teaspoon vanilla extract |
1/8 teaspoon lemon extract |
5 to 6 teaspoons 2% milk |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.
2. Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.
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