| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 30 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 3 | Eggs | |
| 2 | ts | Grated lemon rind |
| 1 | ts | Vanilla |
| 3 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 2 | c | Sour cream |
| 3 | tb | Butter or margarine; softened |
| 2 1/4 | c | Powdered sugar |
| 2 | tb | Lemon juice |
| 3/4 | ts | Vanilla |
| 1/4 | ts | Grated lemon rind |
| 1 | tb | Milk (up to 2) |
INSTRUCTIONS
FROSTING 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° 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. For frosting, cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
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