If I was a drink I'd be a LEMON DROP

Cakes:

• 1 1/2 c. Self Rising Flour
• 1 1/4 c. All Purpose Flour
• 1 c. sugar
• 1 c. butter, softened
• 4 eggs
• 1/2 c. dry white wine
• 1/2 c. fresh squeezed lemon juice
• 1-2 tbsp lemon extract

1. Prehead oven to 350
2. Line two 12-cup cupcake tins with pretty papers or foils
   
3. In a small bowl, combine flours and set aside.
4. In your Kitchen Aid (or large mixing bowl) on medium speed, cream the butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time. Add the dry ingredients in 3 parts alternating with wine, juice and extract. Be careful not to overbeat.
   
5. Bake for 15-20 minutes, or until tester comes out clean.
   
6. Cool the cakes completely before icing them with lemon buttercream frosting (see recipe for frosting under Strawberry Lemonade recipe)

Decorate with lemon drop candies or thin slices of lemon jellies