Lemon Cupcakes

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This recipe started out life in the book English Tea and Cakes. The name was Sticky Lemon Cake.

I doubled the recipe and used store bought lemon frosting. We loved! loved! them!

Here is my doubled recipe for

Lemon Cupcakes

2 sticks butter (1 cup) softened
1 C bakers sugar (super fine)
2 large eggs
generous 1 ½   C self-rising flour (I used all-purpose)
Grated rind and juice from 1/2  lemon  *I added a capful of lemon extract in addition because the flavor of the batter was very mild*

Pre heat oven to 350 degrees. Prepare muffin tin with cupcake liners.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each one. Add grated lemon juice  and rind (extract too if using) and flour. Mix well. Fill cupcake liners 1/2 to 3/4 full. Bake for 15 -20 min. or until skewer come out clean. When cool, frost. My double batch made 17 cupcakes.

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