| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Whole wheat pastry flour |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
c |
Butter, softened, PLUS |
| 2 |
tb |
Butter, softened |
| 1/2 |
c |
Honey, warmed |
| 8 |
|
Egg yolks, lightly beaten |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Milk –Lemon Filling—- |
| 2 |
tb |
Cornstarch, dissolved in 1 cup cold water |
| 1/2 |
c |
Honey |
| 2 |
|
Egg yolks, lightly beaten |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
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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