Lemon Sparkle Cup Cakes
From midgelet 15 years agoIngredients
- 2/3 cup shortening shopping list
- 1 cup sugar shopping list
- 3 eggs shopping list
- 1-2/3 cups all-purpose flour shopping list
- 2-1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 2/3 cup milk shopping list
- 1 tablespoon grated lemon peel shopping list
- TOPPING: shopping list
- 1/4 cup sugar shopping list
- 1 tablespoon grated lemon peel shopping list
- 1/8 teaspoon ground nutmeg shopping list
How to make it
- In a large mixing bowl, cream shortening and sugar until light and fluffy.
- 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, beating well after each addition.
- 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.
- 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.
- Yield: about 1-1/4 dozen.
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