Lemon Cupcakes with Citrus Icing

makes 18 regular-sized cupcakes (about 36 tiny cupcakes)
The flavor of this recipe is intensely citrus and simply delicious!


1 2/3 c unbleached flour

1 c. sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 c. safflower oil

2 eggs

1/3 c. skimmed milk

1/4 c. freshly squeezed lemon juice

1 TB freshly grated lemon zest*

1 tsp lemon extract

1/2 tsp vanilla extract

Icing:

1 1/2 c. confectioner's sugar

2 TB freshly squeezed OJ

2 tsp freshly grated orange zest*

* For zesting, use only organic fruit.

Preheat oven to 350F. Line a 6-cup and a 12-cup large-muffin pan with paper liners.

CUPCAKES: Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a separate bowl. Add to the four mixture and stir until smooth. 

Spoon the batter into the muffin cups and bake for 17-19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to a rack, and let cool completely.

ICING: Combine the confectioners' sugar, orange juice, and orange zest in a bowl and stir until smooth. Spread some of the glaze over each cupcake with a small spatula or the back of a teaspoon and let stand for at least 10 minutes before serving.

This recipe is from The Flat Belly Diet Cookbook, page 310. Each cupcake has 316 calories, 3 g protein, 45 g carbohydrates

"Old Fashioned" Pancakes

This is the recipe I longed for when you girls were young. It's a simple recipe can be "whipped up" in a couple of minutes, and it tastes so good. Make extra and freeze them for some meal in the near future.

Old Fashioned Pancakes

Makes about 12 pancakes

Materials needed:
measuring cups: 1/4; 1/2; 3/4; 1 cup
measuring spoons: 1/2 teaspoon; teaspoon; tablespoon
4-cup "mixing" bowl
mixing spoon


Ingredients & Directions:
1 1/2 cups of unbleached flour (I usually mix 3/4 c whole wheat and 3/4 c unbleached)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter (this makes a real difference in taste but you could use Earth Balance, canola oil, etc.)

Mix dry ingredients in a bowl. Add egg to milk and mix, then add to dry ingredients. Add melted butter and stir all the wet and dry ingredients just until blended.

I use a 1/4 cup measure to "spoon" the mixture onto a heavy frying pan (you know that I use my cast irons) or griddle. Turn the pancakes over when they bubble and are dry around the edges. The second side won't take long to cook.

Enjoy!
PS~ I love you <3