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
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
Yields
1 Servings
