Lemon Sparkle Cupcakes

2/3 Cup Shortening
1 Cup Sugar
3 Eggs
1 2/3 Cups Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Milk
1 Tablespoon grated Lemon Peel

Topping:
1/4 Cup Sugar
1 Tablespoon grated Lemon Peel
1/8 Teaspoon ground Nutmeg

In a large bowl, cream shortening & sugar until light & fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each addition.
Stir in lemon peel.
Fill paper-lined muffin cups 2/3 full.
Combine topping ingredients and sprinkle 1/2 teaspoon over each cupcake.
Bake at 350 degrees for 20 - 24 minutes or until a toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pans to wire rack to cool completely.

Very good