Title: Luscious Lemon-Filled Cupcakes
Categories: Cake
Yield: 1 Servings

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

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