[TEA TIME TREAT] Lemon Coconut Pixies

Heat oven 300°F. Beat butter, sugar, eggs, and lemon peel in large bowl until well blended. Stir together flour, baking powder, and salt; gradually add to lemon mixture, beating until blended. Stir in coconut. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape into 1-inch balls; roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet. Bake 15-18 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container in cool, dry place.

[FOOD DIARY] LEMON CUPCAKES

Preheat oven to 350°F. Line a muffin pan with paper liners.

In a medium bowl (or kitchen aid bowl, hehe) cream together the sugar and butter.

Beat in eggs one at a time.

Stir in vanilla and lemon.

Combine flour and baking powder, then add to the creamed mixture and mix well. 

Finally stir in milk until batter is smooth.

Spoon batter into the prepared pan and bake for 20-25 minutes.

Let cool.

Follow the steps here to create a thick and creamy frosting. Be sure to add a fun spring color!

Roll cupcakes in a bowl of sprinkles!

Voila. A perfect cupcake for spring!

Until next time,
Shannon