Lemon Cupcakes Day 2

fresh lemon juice

lemon syrup in the making

buttercream icing with lemon juice &
lemon zest 

Today, Steph had a
red-skinned avocado-hard to tell here
(but Steph's fingernails looked Goth)

Veggies from Steph's garden

Steph was quite proud
of her lunch today

Our blue office monkey died

lemon buttercream icing

Source: Cupcake Fun

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Makes: About 3 cups.

Instructions:

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.