Tasty Tuesday: Splenda Lemon Cupcakes

I love sweets.  This is my last baking activities before the Daniel Fast (post to come).  Here is my remix to the Get Em Girls Like-Sunshine Lemon Cake.

Ingredients
Cake
2 cups of all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, room temperature
2 cups granulated sugar
3 large eggs
grated zest of 1 large lemon
1 cup heavy cream

Lemon Glaze
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Directions
Preheat over to 325F.  Place cupcake holders in cupcake pan, and set aside.  In a large bowl, sift together the flour, baking powder, and salt; set aside.  Beat the butter and granulated sugar with an electric mixer on high speed, until mixture is very light and fluffy, about 5 minutes.  Beat in the eggs one at a time, scraping down the sides of the bowl as necessary.  Blend in the lemon zest.  Add flour mixture alternating with the heavy cream.  Pour the batter into the prepared cupcake pan.  Bake until cupcakes are golden brown.  Cool in pan for 10 minutes.  In a medium bowl, whisk together the glaze ingredients until smooth. Drizzle liberally onto cooled cake.

Keep the Faith!

Until next time,
~E