Now that that's out of the way.... on to the cupcakes!
Baking for us is therapeutic and especially appropriate given it was one of our grandmother's many gifts. And so, for the festive fourth, we baked up a little something lemon-y and patriotic - complete with homemade lemon icing, blueberries and strawberries. Yum!
- 4.5 cups all purpose flour
- 3 cups granulated sugar
- 1.5 cups solid shortening
- 1.5 cups milk
- 6 eggs
- 5 teaspoons double acting baking powder
- 1.5 Tablespoons lemon juice
- 1 Tablespoon lemon rind
You can substitute 2 teaspoons lemon extract for the lemon juice and rind if you prefer
Preheat oven to 350 Degrees. Grease cupcake pans or line with papers.
In the bowl of an electric mixer, combine all ingredients. Mix at low, then at high as flower becomes moistened. Beat until batter is creamy, about 2 minutes. Spoon batter into cups about 3/4 full.
Bake for appox. 20-25 minutes or until a toothpick inserted in the center comes out clean and dry. Remove cupcakes from oven and allow to cool before icing.
Yield 48 Cupcakes
- 1 pound ( 4 loosely packed cups) confectioners sugar
- 1 cup solid shortening
- 1/2 cup unsalted butter, at room temperature
- 3 Tablespoons milk
- 1 Tablespoon water
- 2 Tablespoons lemon extract
- Rind of one lemon, grated
- Pinch of salt
To ice: Fit a pastry bag with a tip. Fill pastry bag with icing and in a circular motion spread icing over the tops of the cupcakes until... whenever you think it looks yummy!