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Lemon Sparkle Cupcakes

12 Jan

2/3 cup shortening

1 cup sugar

3 eggs

1-2/3 cups all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1 lemon, zest peel


1/4 cup sugar

1 TBSP lemon zest

Heat oven to 350

In a large bowl , cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest.

fill paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle a rounded 1/2 tsp on each. Bake 20 to 24 minutes or until a toothpick comes out clean. Cool 20 minutes before removing to cooling rack.

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