Lemon Cupcakes
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Ingredients

  • 3/4 cup plus 3 tablespoons sugar
  • 11/2 cup (1 stick) margarine (soy-free if needed)
  • 12 eggs
  • 1 zest and juice of 2 fresh lemons
  • 12 cups flour
  • 11 and 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 11/2 cup oil
  • 11 cup (2 sticks) margarine (soy-free if needed)
  • 1 zest of 2 lemons
  • 13 and 3/4 cups confectioner’s sugar, divided
  • 1 juice of 1 lemon
  • 13/4 teaspoon lemon extractPreheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake wrappers.
  • 1 In the bowl of an electric mixer, combine sugar and margarine, and cream until combined. Add one egg, incorporate, and then add next egg.
  • 1 Add flour in two batches. Add salt and baking powder. Quickly add lemon juice, zest, and oil, and mix.
  • 1 Divide batter evenly in 12 muffin cups and bake 20 to 25 minutes or until toothpick inserted comes out clean.
  • 1 Meanwhile, prepare the frosting. In the bowl of an electric mixer, cream margarine and lemon zest until pale and fluffy. Add one cup confectioner’s sugar and mix. Add lemon juice and lemon extract, and cream for an additional two minutes. Add remaining two and three-fourths cups confectioner’s sugar.
  • 1 Once cool, frost cupcakes.

Instructions

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