Luscious Lemon-filled Cupcakes
Whole wheat pastry flour
dissolved in 1
Makes 1 to 1-1/2 dozen
Preheat oven to 325F. Butter muffin tins or line with paper cups.
Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes.
Makes 1 to 1-1/2 dozen cupcakes.
Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using. Yields about 1-1/2 cups.
Shared by: June Hoffman 4/93