Recipe - Luscious Lemon-Filled Cupcakes

1 Three fourths cup Whole wheat pastry flour
1 tablespoon Baking powder
One fourth teaspoon Ground nutmeg
One fourth cup Butter, softened, PLUS
2 tablespoon Butter, softened
One half cup Honey, warmed
8 Egg yolks, lightly beaten
1 tablespoon Lemon juice
One half cup Milk
Lemon Filling
2 tablespoon Cornstarch, dissolved in 1
cup cold water
One half cup Honey
2 Egg yolks, lightly beaten
One fourth cup Lemon juice
1 teaspoon Butter

Makes 1 to 1One half 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 One half 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 1One half dozen cupcakes.

Lemon Filling: Place dissolved cornstarch and honey in a mediumsize
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 1One half cups.

Shared by: June Hoffman 4/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini