Monday, June 25, 2007

Lemon cupcakes

1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream


1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar

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 1/2 cup of batter.

Bake at 350 degrees F 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, combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.

My review:

This is really soft and creamy.. The lemony feel is just perfect. I used plain yogurt instead of sour cream. I made it for Jihan's birthday ant the guests simply love it!

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