Ingredient list
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp. grated lemon peel
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups sour cream (16oz.)
Frosting:
3 Tbs. butter, softened
2 1/4 cups confectioner’s sugar
2 Tbs. lemon juice
3/4 tsp. vanilla
1/4 tsp. grated lemon peel
1-2 Tbs. milk
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill cupcake papers with 1/4 cup of batter.
Bake at 350 degrees for 25-30 minutes.
Frosting:
Cream butter and confectioners sugar in a small mixing bowl until light and fluffy. Add lemon juice, vanilla, lemon peel and milk; beat until smooth.
October 10, 2012 | Posted in:
Seven minute frosting
from Jennifer L.’s book, North Branch , MN
Ingredients
2 egg whites, unbeaten
1 1/2 c. sugar
5 tbsp water
1 1/2 tsp light corn syrup
1 tsp vanilla
Preparation instructions
Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread.
Variation: fold in chopped nuts, coconut or pieces of fried or candied fruit, or by tinting delicately with colorings.
Submitted by: Jennifer L
October 1, 2012 | Posted in:
Mississippi mudcake
from Diane B.’s book, Corvallis, OR
Ingredients
4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.
Icing
1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.
Preparation instructions
Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.
Submitted by: Diane B