Recipes

[LuvAutumn]

This is another favorite of mine from Taste of Home.

1-1/2 cups butter, softened

1 pkg 8oz cream cheese, softened

2-1/4 cups sugar

6 eggs

3 T lemon juice

2 tsp lemon extract

1 tsp vanilla extract

1-1/2 tsp grated lemon peel

3 cups all-purpose flour

Glaze

5-1/4 cups confectioners sugar

1/2 cup plus 3 T milk

3-1/2 tsp lemon extract

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. Beat in the lemon juice, extracts, and lemon peel. Add flour; BEAT JUST UNTIL WELL MOISTENED.

Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 10-15 minutes or until toothpick comes out clean.

Cool for 5 minutes before removing from pans. Remove to wire racks to complete cooling.

GLAZING DIRECTIONS

In a small bowl, combine the glaze ingredients. Dip the tops of cakes into glaze; place on waxed paper to dry.

A GOOD TIP!

When you bake in mini muffin tins a curved grapefruit knife is a perfect tool to pop the little cakes out.