INGREDIENTS

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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