Luscious Lemon Filled Cupcakes Recipe
Servings: 1
Ingredients
- 1 3/4 c. Whole wheat pastry flour
- 1 Tbsp. Baking pwdr
- 1/4 tsp Grnd nutmeg
- 1/4 c. Butter, softened, PLUS
- 2 Tbsp. Butter, softened
- 1/2 c. Honey, warmed
- 8 x Egg yolks, lightly beaten
- 1 Tbsp. Lemon juice
- 1/2 c. Lowfat milk
- 2 Tbsp. Cornstarch, dissolved in 1 c. cool water
- 1/2 c. Honey
- 2 x Egg yolks, lightly beaten
- 1/4 c. Lemon juice
- 1 tsp Butter
Directions
- Makes 1 to 1-1/2 dozen
- *DIRECTIONS*
- Preheat oven to 325F. Butter muffin tins or possibly line with paper c..
- Sift flour with baking pwdr and nutmeg. In a large bowl beat together butter and honey for 3 min. Add in egg yolks and continue to beat till fluffy. Fold in lemon juice. Add in flour mix and lowfat milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add in 1 tsp. lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 min.
- Makes 1 to 1-1/2 dozen cupcakes.
- Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, till thickened. Add in a little warm mix to egg yolks. Add in egg yolks to saucepan and cook for 2 min, stirring constantly. Add in lemon juice and butter. Stir till butter melts.
- Cold before using.
- Yields about 1-1/2 c..
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