New Recipe Alert: Lemon Cupcakes
You will
need:
1 cup butter,
softened
2 cups
sugar
3
eggs
2 teaspoons lemon
zest
1 teaspoon vanilla
extract
3 1/2 cups
all-purpose flour
1 teaspoon baking
soda
1/2 teaspoon baking
powder
1/2 teaspoon
salt
2 cups sour
cream
Directions
In a mixing bowl,
cream butter and sugar. Beat in eggs, one at a time. Add lemon peel
and vanilla; mix well. Combine dry ingredients; add to creamed
mixture alternately with sour cream (batter will be thick). Fill
greased or paper-lined muffin cups with 1/4 cup of batter. Bake at
350 degrees F for 25-30 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes; remove to wire
racks to cool completely.
Lemon
Buttercream Icing
1/2 cup butter or
margarine (not spread or tub product)
1 (1 lb) package
confectioners' sugar, sifted (4 cups)
1/2 teaspoon grated
fresh lemon rind
3 tablespoons fresh
lemon juice
1 tablespoon
milk
1 dash
salt
Directions
Beat butter or
margarine until soft in a medium sized bowl. Beat in confectioners'
sugar alternately with lemon rind, salt lemon juice, and milk.
Continue beating until smooth and spreadable. Fill pastry bag and
pipe on cupcakes.
This entry was written by
amy,
posted on
Thursday, April 22, 2010
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