♥ Lemon Sparkle Cupcakes ♥

Ingredients:

• 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 2% milk
• 1 tablespoon grated lemon peel
• TOPPING:
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/8 teaspoon ground nutmeg

Directions:

• In a large 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 inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
•  Yield: about 1-1/4 dozen.

~~Country Woman, January/February 2003~~