Cupcake Ingredients
-
3/4cup
butter
-
3 eggs
-
1 3/4 cups
all-purpose flour
-
1 teaspoon
baking powder
-
1/4 teaspoon
baking soda
-
1/4 teaspoon
salt
-
2/3 cup
milk
-
1/4 cup
limoncello (Italian lemon liqueur) or milk
-
1 1/2 cups
sugar
-
1 tablespoon
finely shredded lemon peel
-
1 recipe Lemon Frosting
-
1/2 cup
lemon drop candies, finely crushed, or Glazed Lemon Slices
1. Allow butter and eggs to stand at room temperature
for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with
paper bake cups. In a medium bowl stir together flour, baking powder,
baking soda, and salt. In a 2-cup glass measuring cup combine milk and
limoncello; set aside.
2. Preheat oven to 350 degrees F. In a large bowl
beat butter with an electric mixer on medium to high speed for 30
seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at
a time, beating well after each addition. Alternately add flour mixture
and milk mixture to butter mixture, beating on low speed after each
addition just until combined.
3. Spoon batter into prepared muffin cups, filling
each about three-fourths full. Use the back of a spoon to smooth out
batter in cups.
4. Bake about 18 minutes or until tops spring back
when lightly touched. Cool cupcakes in muffin cups on wire racks for 5
minutes. Remove cupcakes from muffin cups. Cool completely on wire
racks.
5. Up to 1 hour before serving, generously spread or
pipe Lemon Frosting on each cupcake. Place crushed candies on a plate.
Roll the edges of the cupcakes in crushed candies to coat. Or top
cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.
Ingredients
Directions
Slice lemons into 1/4-inch-thick slices. Remove seeds. Roll
slices in sugar to coat well. Coat a large skillet with nonstick cooking
spray and heat over medium-high heat. Arrange lemon slices in a single
layer in skillet. Cook 3 to 4 minutes per side or until sugar dissolves
and lemon slices appear glazed (do not let brown). Transfer to a piece
of foil; cool completely. Roll cooled slices in sugar again before
using.
Nutrition Facts
(Lemon Drop Cupcakes)
Ingredients
-
1/3 cup
butter, softened
-
1/3 cup
shortening
-
1 teaspoon
vanilla
-
4 cups
powdered sugar
-
2 tablespoons
lemon juice
-
1
- 2 tablespoons
milk
Directions
In a large mixing bowl beat butter, shortening, and vanilla
with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups
of the powdered sugar, beating well. Add lemon juice. Gradually beat in
additional powdered sugar. Beat in milk, 1 teaspoon at a time, until
frosting reaches a spreading consistency. Makes about 2-1/3 cups
frosting.
This was taken and made from Better Homes and Gardens Cupcake magazine!