Ingredients

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.

Reviews & Comments 1

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    " It was excellent "
    herby ate it and said...
    love lemon!
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