Lemon Cup Cakes With Lemon Butter Cream

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/2 cup sugar
• 4 egg yolks
• 1 cup cake flour
• 2 teaspoons baking powder
• 1/4 cup milk
• 1 teaspoon lemon zest
• 1/2 cup sugar
• 1 lemon, juice and zest
• 3 egg yolks
• 2 tablespoons butter
• 1 cup cream, whipped

Recipe

• 1 cream butter and sugar; cream until light.
• 2 add egg yolks; cream well.
• 3 add flour, that has been sifted with baking powder, alternately with the milk.
• 4 add lemon rind.
• 5 turn into deep cupcake pans that have been well greased.
• 6 bake in a quick oven (that's code for 425 degrees fahrenheit) until done, 15 minutes should do.
• 7 meanwhile, while baking, get double boiler out and combine lemon butter cream ingredients; sugar, dash salt, juice and rind of 1 lemon, 3 egg yolks and 2 tablespoons butter over hot water, until sugar is dissolved and mixture is slightly thickened; cool. this mixture can be spread between layers of cakes and is especially good on cupcakes on previous page when mixed with whipped cream which is the 1 cup whipping cream beaten, i think you could use cool whip here.