Luscious Lemon Filled Cupcakes
Ingredients
1 3/4 C. whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
1/4 C. butter, softened, plus
2 Tbsp. butter, softened
1/2 C. honey, warmed
8 egg yolks, lightly beaten
1 Tbsp. lemon juice
1/2 C. milk
Lemon filling
2 Tbsp. cornstarch, dissolved in 1 C. cold water
1/2 C. honey
2 egg yolks, lightly beaten
1/4 C. lemon juice
1 tsp. butter
Cooking Instructions
Preheat oven to 325 degrees. Butter muffin tins or line with paper C.. 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 tsp. lemon filling to each C.cake, top with remaining batter, and bake for 20 to 25 minutes. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)