| 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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