Lemon Lime Cupcakes
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Citrus flavours add sparkle to these delicate cupcakes.
Servings: 12 cupcakes
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 184 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 53 mg |
| sodium | 144 mg |
| potassium | 52 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 9% |
| vit C | 2% |
| folate | 14% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tbsp (15 mL) each grated lemon and lime rind
1/2 tsp (2 mL) lemon juice
1-1/4 cups (300 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (1 mL) salt
3/4 cup (175 mL) milk
Preparation:
In large bowl, beat butter with granulated sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon and lime rinds and lemon juice.
In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Fruits; Bake;
Source
Canadian Living Magazine: May 2009
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