"Think and wonder, wonder and think." ~ Dr. Seuss

Yesterday was a busy day.  It started early and got busier as the day went on.  My nephew's son was born yesterday at 6:46 weighing in at 8 lbs, 2 oz and 20 1/2 in long.  Cameron Lee is now here  : )  Welcome to our world!  The wonder and miracle in a new baby.  So tiny and such a miracle from God.

Spring is coming and it's lemon season so here is a way to use those lemons.  Today I am off to church to worship THE God who made this all possible and so much more.  Get out today and enjoy your Sunday and all the miracles around you.

Happy Sunday !

Charlene


Lemon Cream Cupcakes 
INGREDIENTS:
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt 
2 cups sour cream

FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk

DIRECTIONS:
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.