Luscious lemon-filled cupcakes

1 servings

Ingredients

Quantity Ingredient
1¾ cup Whole wheat pastry flour
1 tablespoon Baking powder
¼ teaspoon Ground nutmeg
¼ cup Butter, softened, PLUS
2 tablespoons Butter, softened
½ cup Honey, warmed
8 Egg yolks, lightly beaten
1 tablespoon Lemon juice
½ cup Milk --Lemon Filling----
2 tablespoons Cornstarch, dissolved in 1 cup cold water
½ cup Honey
2 Egg yolks, lightly beaten
¼ cup Lemon juice
1 teaspoon Butter

Directions

Makes 1 to 1-½ 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 ½ of the batter, fill tins ⅓ full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes.

Makes 1 to 1-½ 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 1-½ cups.

Shared by: June Hoffman 4/93

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