RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3353
| View Recipe |
|
|
| Recipe Name: |
Lemon Drop Cupcakes - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.05
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
Frost cupcakes. |
|
|
|
| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
14.7 |
Net Carbs: |
14.2 |
| Cholesterol: |
29.7 |
Fat: |
6.8 |
Protein: |
3.31 |
| Fiber: |
0.44 |
Sodium: |
93.48 |
|
|
|
