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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Bursting with lemony zing, these cup cakes don't require frosting. In fact, some prefer the crunchy sugar-and-spice 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 |
1/4 cup sugar |
1 tablespoon grated lemon peel |
1/8 teaspoon ground nutmeg |
Directions:
1. In a mixing 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. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
2. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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