Tuesday, May 25, 2010

Lemon Sparkle Cupcakes

Lemon Sparkle Cupcakes


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


In a large 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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