Lemon Cupcakes with Lemon Cream

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Lemon Cupcakes with Lemon Cream Ingredients

3/4 c Cake flour; (not	1 tb Sugar
1/2 ts Baking powder	1 tb Fresh lemon juice; plus
1/8 ts Salt	2 ts Fresh lemon juice
2 1/2 ts Freshly-grated lemon zest	2 lg Eggs
1/2 Stick Unsalted butter;	2 oz Cream cheese; softened
1/2 c Sugar; plus

Instructions for Lemon Cupcakes with Lemon Cream

Preheat oven to 350 degrees and line four 1/2-cup muffin tins with paper liners. Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork, blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well. In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth. Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. This recipe yields 4 cupcakes. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9133 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-20-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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