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MSGID: 1:18/200@fidonet 668ca5d0
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TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
-Master (tm) v8.06
 
      Title: Gluten-Free Lemon Cupcakes
 Categories: Cakes, Desserts, Citrus
      Yield: 12 servings
 
MMMMM--------------------------CUPCAKES-------------------------------
  1 1/4 c  Gluten-free flour
  1 1/2 ts Gluten-free baking powder
    1/4 ts Salt
    1/2 c  Oil
    3/4 c  Sugar
      2 lg Eggs
      1 tb Gluten-free vanilla extract
    1/4 c  Fresh lemon juice
      1 tb Lemon zest
    1/2 c  Milk

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  Butter; room temp
      4 c  Powdered sugar
      2 tb Lemon juice
           +=OR=+
      1 ts Lemon extract)
      4 tb Milk; as needed
 
  FOR THE CUPCAKES: Set oven @ 350ºF/175º°C.
  
  Line a 12 serving cupcake pan with paper liners; set
  aside.
  
  In a medium mixing bowl, whisk flour, baking powder, and
  salt; set aside.
  
  In a large mixing bowl, with an electric beater, beat
  oil and sugar for one minute. Add eggs one at a time,
  beating in between each egg. Stir in vanilla extract,
  lemon juice, and lemon zest.
  
  Add the flour mixture and milk to the wet ingredients
  and mix just till combined. Don’t over mix!
  
  Divide batter among liners, filling 2/3 full (about 1/4
  cup of batter per cupcake).
  
  Bake for 18-20 minutes until a toothpick comes out
  clean.
  
  Cool completely before frosting.
  
  FOR THE FROSTING: Beat butter until creamy. Add lemon
  juice or extract and beat till combined. Beat in 1 cup
  of powdered sugar at a time until it’s all added,
  alternating with 1 tablespoon of milk. Add more or less
  milk for desired consistency.
  
  Store cupcakes in an airtight container at room
  temperature for up to four days.
  
  RECIPE FROM: https://www.glutenfreepalate.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
... Aussies believe that cooked-down axle grease makes a good breakfast
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