Tart and Lucious Lemon Cupcakes with Citrus Icing

From The Flat Belly Diet Cookbook

Ingredients:

1 2⁄3 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3⁄4 cup safflower oil
2 eggs
1⁄3 cup skim milk
1⁄4 cup lemon juice
1 teaspoon grated fresh lemon zest
1 teaspoon lemon extract
1⁄2 teaspoon vanilla extract

For the icing:
1 1⁄2 cups confectioners’ sugar
2 tablespoons orange juice
1 teaspoon grated fresh orange zest

Directions:

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners.

2. Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, juice, zest, lemon extract, and vanilla extract in a separate bowl. Add the oil mixture to the flour mixture and stir until smooth.

3. Spoon the batter into the muffin cups and bake until lightly golden and the cupcakes are springy when gently touched, about 17-19 minutes. Remove from the oven and cool in the pan 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

4. For the icing, combine the sugar and juice in a bowl and stir until
smooth. With a small spatula spread some of the glaze over each
cupcake and let stand at least 10 minutes before serving.

Makes 12 servings