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Luscious Lemon-filled Cupcakes
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Cupcakes
/
Desserts
Ingredients: 1 3/4
cups
Whole wheat pastry flour 1
tablespoon
Baking powder 1/4
teaspoon
Ground nutmeg 1/4
cup
Butter, softened,
PLUS
2
tablespoons
Butter,
softened
1/2
cup
Honey,
warmed
8
Egg yolks,
lightly beaten
1
tablespoon
Lemon juice 1/2
cup
Milk 2
tablespoons
Cornstarch,
dissolved in 1
cold water 1/2
cup
Honey 2
Egg yolks,
lightly beaten
1/4
cup
Lemon juice 1
teaspoon
Butter
Directions:
Makes 1 to 1-1/2 dozen
*DIRECTIONS*
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
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