Lemon Sparkle Cupcakes

Bursting with lemony zing, these cup cakes don't require frosting. In fact, some prefer the crunchy sugar-and-spice topping.

In a mixing bowl , cream shortening and sugar.

Add eggs , one at a time , beating well after each addition.

Combine the flour , baking powder and salt.

Add to the creamed mixture alternately with milk.

Stir in lemon peel.

Fill paper-lined muffin cups two-thirds full.

Combine the topping ingredients.

Sprinkle a rounded 1 / 2 teaspoonful over each cupcake.

Bake at 350 for 20-24 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

shortening, sugar, eggs, all-purpose flour, baking powder, salt, milk, lemon peel, ground nutmeg