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Enjoy this recipe from A Year of Holidays.
Submitted by: Jennifer Peterson from Ankeny, IA
2 c. sugar
1 c. butter, softened
2 eggs
2 t. lemon juice
1 t. vanilla extract
2-1⁄2 c. cake flour
1⁄2 t. baking soda
1 c. buttermilk
Garnish: 16-oz. can white frosting; red, white and blue sprinkles
Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Spoon batter into paper-lined muffin cups, filling 2⁄3 full. Bake at 350 degrees for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack; cool 45 minutes or until completely cool. Spread frosting on cupcakes. Immediately decorate with desired red, white and blue sprinkles. Place cupcakes on plate in a flag pattern. Makes 2 dozen. | |
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Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Spoon batter into paper-lined muffin cups, filling 2⁄3 full. Bake at 350 degrees for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack; cool 45 minutes or until completely cool. Spread frosting on cupcakes. Immediately decorate with desired red, white and blue sprinkles. Place cupcakes on plate in a flag pattern. Makes 2 dozen. |
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