Lemon cupcake

Cake:

•1/3 cup butter or margarine, softened

•3/4 cup sugar

•1 ½ tsp egg replacer, mixed with 2 tbsp warm water

•3/4 tsp lemon zest

•1/2 tsp vanilla extract

•1 1/3 cups flour

•1/2 tsp baking soda

•1/4 tsp baking powder

•1/4 tsp salt

•3/4 cup butter milk/sour cream/yogurt

Icing*:

•2 tbsp butter, softened

•1 ¼ cups confectioners' sugar

•2 tsp lemon juice

•1/4 tsp vanilla extract

•½ tsp grated lemon peel

Cream butter and sugar in a large mixing bowl. Beat in egg replacer, buttermilk, lemon zest and vanilla; mix well.

In a medium bowl, mix all dry ingredients then gradually add the flour to the large bowl; mix well. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, and lemon zest; beat until smooth. Decorate the cupcakes.

*This type of icing is low-fat but very sweet. You may try to mix 3 oz cream cheese, 1 oz butter, 1-1 ½ cup confectioner’s sugar, and 1 tsp lemon zest instead to make creamy icing instead.