| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Whole wheat pastry flour |
| 1 |
T |
Baking powder |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
c |
Butter, softened PLUS |
| 2 |
T |
Butter, softened |
| 1/2 |
c |
Honey, warmed |
| 8 |
|
Egg yolks, lightly beaten |
| 1 |
T |
Lemon juice |
| 1/2 |
c |
Milk |
|
|
Lemon Filling |
| 2 |
T |
Cornstarch, dissolved in 1 |
|
|
cup cold water |
| 1/2 |
c |
Honey |
| 2 |
|
Egg yolks, lightly beaten |
| 1/4 |
c |
Lemon juice |
| 1 |
t |
Butter |
INSTRUCTIONS
Makes 1 to 1-1/2 dozen DIRECTIONS Preheat oven to 325F. Butter muffin
tins or line with paper cups. Sift flour with baking powder and
nutmeg. In a large bowl beat together butter and honey for 3 minutes.
Add egg yolks and continue to beat until fluffy. Mix in lemon juice.
Add flour mixture and milk alternately, beating well after each
addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon
lemon filling to each cupcake, top with remaining batter, and bake for
20 to 25 minutes. Makes 1 to 1-1/2 dozen cupcakes. Lemon Filling:
Place dissolved cornstarch and honey in a medium-size saucepan. Cook,
stirring constantly, until thickened. Add a little hot mixture to egg
yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring
constantly. Add lemon juice and butter. Stir until butter melts. Cool
before using. Yields about 1-1/2 cups. Shared by: June Hoffman 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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