There's something about lemon sweets that just makes them perfect for summer. I usually wouldn't put Butter Cream Frosting and the word light in the same sentence, but this one is particularly light and refreshing tasting. I used a basic vanilla cupcake recipe, super easy to make, because I wanted it to be about the lemon frosting. I thought of maybe doing lemon cupcakes, but the vanilla ones were really the perfect canvas for the frosting and gave for a more light tasting sweet and not an overpowering lemon taste. I went for miniature cupcakes instead of the regular ones, to keep them bite sized and in the same line of simple and light. This recipe works perfectly for a summer get together, they're petite and refreshing, which is really important in hot summer days. I'll be posting more recipes about lemon treats during the next couple of weeks, I personally think lemon is the way to go during summer, plus I saw a lemon and honey tart that's just calling my name! Hope you like the recipe!
Let me know!
1 1/3 cups sifted flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable shortening
2/3 cup milk
1 teaspoon vanilla
Preheat oven to 375 degrees F. Sift flour, sugar, baking powder, and salt together into a large mixing bowl. Add shortening and milk, stir to blend, then beat slowly about 1 1/2 minutes with an electric mixer.
Add egg and vanilla and beat slowly 1 1/2 minutes. Bake 20-25 minutes until cakes are golden brown and springy to the touch. Let cool.
Butter Cream Frosting
1/3 cup butter or margarine, softened to room temp
1 (1-pound) box confectioners' sugar, sifted
4-5 tablespoons lemon juice
3-4 teaspoons finely grated lemon rind
1/4 teaspoon salt
Cream butter until fluffily; beat in sugar, a little at a time, adding alternately with lemon juice. Mix in finely grated lemon rind and salt and beat until satiny and of good spreading consistency.