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Receta Luscious Lemon Filled Cupcakes

Name: Luscious Lemon Filled Cupcakes
Ingredients: 1 3/4 c. Whole wheat pastry flour; 1 Tbsp. Baking pwdr; 1/4 tsp Grnd nutmeg; 1/4 c. Butter, softened, PLUS; 2 Tbsp. Butter, softened; 1/2 c. Honey, warmed; 8 x Egg yolks, lightly beaten; 1 Tbsp. Lemon juice; 1/2 c. Lowfat milk; 2 Tbsp. Cornstarch, dissolved in 1 c. cool water; 1/2 c. Honey; 2 x Egg yolks, lightly beaten; 1/4 c. Lemon juice; 1 tsp Butter

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Ingredientes

1 3/4 c. Whole wheat pastry flour
1 Tbsp. Baking pwdr
1/4 tsp Grnd nutmeg
1/4 c. Butter, softened, PLUS
2 Tbsp. Butter, softened
1/2 c. Honey, warmed
8 x Egg yolks, lightly beaten
1 Tbsp. Lemon juice
1/2 c. Lowfat milk
2 Tbsp. Cornstarch, dissolved in 1 c. cool water
1/2 c. Honey
2 x Egg yolks, lightly beaten
1/4 c. Lemon juice
1 tsp Butter

Direcciones

Makes 1 to 1-1/2 dozen
*DIRECTIONS*
Preheat oven to 325F. Butter muffin tins or possibly line with paper c..
Sift flour with baking pwdr and nutmeg. In a large bowl beat together butter and honey for 3 min. Add in egg yolks and continue to beat till fluffy. Fold in lemon juice. Add in flour mix and lowfat milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add in 1 tsp. lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 min.
Makes 1 to 1-1/2 dozen cupcakes.
Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, till thickened. Add in a little warm mix to egg yolks. Add in egg yolks to saucepan and cook for 2 min, stirring constantly. Add in lemon juice and butter. Stir till butter melts.
Cold before using.
Yields about 1-1/2 c..