Mini Lemon Cupcakes
Moist, flavorful, and packing a citrus-y punch, this dessert pairs well with tea - heavenly with a cup of Earl Grey or a delicate white tea. In the past, I have baked these little gems for tea-parties and receptions. This week, baking time was squeezed between teaching music lessons and packing for a trip.
1 cup butter
2 cups sugar
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract (or lemon essential oil to taste)
1 Tablespoon lemon rind (optional)
3 cups powdered sugar
1 teaspoon vanilla
6 Tablespoons lemon juice (Fresh is best. Can add more if glaze is too thick.)
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings and rind.
Spoon into greased mini-muffin tins, filling each 3/4 full. Bake at 375 for 10 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks. Once completely cool, spoon glaze over.
yield: 60 mini muffins
note: The ones in my photos are overdone. #realtalk Remember what I said about doing them between music lessons, packing, and taking care of the baby? Yeah. They may have been just a tad bit neglected. Just watch them closer in the oven than I did this time. :)