 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
I haven't tried them yet, but I love lemony things and these look yummy! Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
2 -3 tablespoons grated lemon zest |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
1 1/2 cups all-purpose flour |
1/8 teaspoon salt |
1/2 cup half-and-half cream |
1/4 cup shortening |
5 -6 teaspoons milk |
1/4 teaspoon vanilla extract |
1/8 teaspoon lemon extract |
1 1/2-1 3/4 cups powdered sugar, sifted |
Directions:
1. Preaheat oven to 325*. Line a 12-cup muffin tin with paper liners.
2. Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest, lemon extract, and vanilla.
3. Combine flour and salt; add to creamed mixture, alternating with half and half. Beat until just combined (shouldn't be too smooth).
4. Fill paper liners 3/4 full of batter. Bake at 325* for 15-22 minutes, or until toothpick tests clean. Cool for 10 minutes in pan; remove from pan and cool completely on a wire rack.
5. To make frosting, beat shortening in a small mixing bowl until fluffy. Beat in milk, vanilla, and lemon extract. Beat in powdered sugar until smooth.
6. Once cupcakes are cool, top with frosting.
|
|