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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