Temperature: 375 ° F
Ingredients
Cake
- 4 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups solid shortening
- 1 1/2 cups milk
- 6 eggs (jumbo)
- 5 teaspoons double acting baking powder
LARRY'S LEMON ICING
- 1 pound (4 loosely packed cups) confectioner's sugar
- 1 cup solid shortening
- 1/2 cup sweet butter, room temperature
- 3 Tablespoons milk
- 1 Tablespoon water
- 2 Tablespoons lemon extract
- 1 rind of 1 lemon, grated
- pinch salt
- 3-4 drops yellow food coloring
- 1 peel of 1 lemon, sliced for twists
Instructions
These cupcakes are very light, but the lemon icing adds a zing!
Preheat oven to 375 degrees. Prepare your La Forme muffin pan by lightly brushing on a layer of melted butter. Let firm in refrigerator while preparing recipe. Or, line pan with paper liners.
In a large bowl of an electric mixer, place all ingredients. Mix at low, then at high as flour becomes moistened. Beat until batter is creamy. Spoon batter into papers about 3/4 full.
Bake at 350 degrees for approximately 15-18 minutes or until a toothpick inserted into the center comes out clean and dry. Remove cupcakes from oven and allow to cool before turning out.
LARRY'S LEMON ICING
This tangy icing is a perfect match for my Lemon with a Twist Cupcakes.
In the bowl of an electric mixer, mix all the ingredients, except for the lemon rind, at low speed for 2 minutes and 8 minutes at high speed.
Fit a pastry bag with a #4B star tip. Fill pastry bag with icing and in a circular motion spread icing over the tops of the cupcakes, until it peaks. (It will look something like an ice cream cone.) Place a lemon twist at the top.
Note: To make lemon twists, slice ends off lemon. Cut lemon in half lengthwise. Peel the rind, like you would an orange. Cut into 1/4 inch strips, lengthwise, and twist.
Yield: 24 iced cupcakes
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