| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cklive07 | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Cake flour, not |
| self-rising | ||
| 1/2 | t | Baking powder |
| 1/8 | t | Salt |
| 2 1/2 | t | Freshly-grated lemon zest |
| 1/2 | Stick Unsalted butter | |
| softened | ||
| 1/2 | c | Sugar, plus |
| 1 | T | Sugar |
| 1 | T | Fresh lemon juice, plus |
| 2 | t | Fresh lemon juice |
| 2 | 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.
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