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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 102 |
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Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination. 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 king arthur unbleached all-purpose flour |
glaze: |
5-1/4 cups confectioners' sugar |
1/2 cup plus 3 tablespoons 2% milk |
3-1/2 teaspoons lemon extract |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry. Yield: 8-1/2 dozen.
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