| 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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