Lemon Sparkle Cupcakes
2/3 cup shortening
1 cup sugar
3 eggs
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon peel
TOPPING:
1/4 cup sugar
1 tablespoon grated lemon peel
1/8 teaspoon ground nutmeg
In a large mixing bowl, cream shortening and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt; add to the creamed mixture
alternately with milk, beating well after each addition. Stir in
lemon peel.
Fill paper-lined muffin cups two-thirds full. Combine the topping
ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake.
Bake at 350° for 20-24 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool
completely. Yield: about 1-1/4 dozen.
Nutrition Facts
One serving: (1 each) Calories: 215 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 44 mg Sodium: 164 mg Carbohydrate: 28 g Fiber: 0 g
Protein: 3 g
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