Name: Lemon Cupcakes with Lemon Cream
Ingredients: 3/4 c Cake flour; (not self-rising); 1/2 ts Baking powder; 1/8 ts Salt; 2 1/2 ts Freshly-grated lemon zest; 1/2 Stick Unsalted butter; softened; 1/2 c Sugar; plus; 1 tb Sugar; 1 tb Fresh lemon juice; plus; 2 ts Fresh lemon juice; 2 lg Eggs; 2 oz Cream cheese; softened

I affirm with John 3:16 and 1 Timothy 2:4 that God loves the world with a deep compassion that desires the salvation of all men. Yet I also affirm that God has chosen from before the foundation of the world whom He will save from sin. Since not all people are saved we must choose whether we believe (with the Arminians) that God’s will to save all people is restrained by His commitment to human self-determination or whether we believe (with the Calvinists) that God’s will to save all people is restrained by his commitment to the glorification of His sovereign grace (Ephesians 1:6,12,14; Romans 9:22-23). This decision should not be made on the basis of metaphysical assumptions about what we think human accountability requires. It should be made on the basis of what the Scriptures teach. I do not find in the Bible that human beings have the ultimate power of self-determination.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cklive07	4	servings

INGREDIENTS

3/4	c	Cake flour; (not self-rising)
1/2	ts	Baking powder
1/8	ts	Salt
2 1/2	ts	Freshly-grated lemon zest
1/2		Stick Unsalted butter; softened
1/2	c	Sugar; plus
1	tb	Sugar
1	tb	Fresh lemon juice; plus
2	ts	Fresh lemon juice
2	lg	Eggs
2	oz	Cream cheese; softened

INSTRUCTIONS

Preheat oven to 350 degrees and line four 1/2-cup muffin tins with paper
liners. Into a bowl sift together flour, baking powder, and salt and whisk
in 2 teaspoons zest. In another bowl with a fork, blend butter, 1/2 cup
sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden
spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into
flour mixture until batter is combined well. In a small bowl with a fork
stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon
sugar, and 1 teaspoon juice until lemon cream is smooth. Spoon 3 level
tablespoons batter and about 1 tablespoon lemon cream into each paper
liner. Spoon remaining batter over lemon cream, smoothing tops. Bake
cupcakes in middle of oven 20 minutes, or until golden brown, and transfer
to a rack to cool. This recipe yields 4 cupcakes.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9133 broadcast 05-20-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”