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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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a tangy delicious lemony cupcake, needs no frosting and it has a crunchy sugary topping. Ingredients:
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 |
Directions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
4. Stir in lemon peel.
5. Fill paper-lined muffin cups two-thirds full.
6. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
7. Bake at 350° for 20-24 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. Yield: about 1-1/4 dozen.
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