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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 102 |
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recipe. Ingredients:
1-1/2 cups butter, softened |
1 package (8 ounces) cream cheese, softened |
2-1/4 cups sugar |
6 eggs |
3 tablespoons lemon juice |
2 teaspoons lemon extract |
1 teaspoon vanilla extract |
1-1/2 teaspoons grated lemon peel |
3 cups all-purpose flour |
glaze |
5-1/4 cups confectioners' sugar |
1/2 cup plus 3 tablespoons milk |
3-1/2 teaspoons lemon extract |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in the lemon juice, extracts and lemon peel.
4. Add flour; beat just until moistened.
5. Fill greased miniature muffin cups two-thirds full.
6. Bake at 325° for 10-15 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pans to wire racks to cool completely.
8. In a small bowl, combine glaze ingredients.
9. Dip tops of cakes into glaze; place on waxed paper to dry.
10. Yield: 8-1/2 dozen.
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