Lemon filled cupcakes

Carol Junkins

By
@CarolAJ

Well this is a recipe I got in Home Ec, yea, years ago. They are so good.
Sad story is my mother-in-law loved them. She has passed now, but on her death bed she called and asked me to bake some and bring them to her. It was so sad, she devoured them. She was an excellent cook and baker, but she never shared her recipes with me.

I know it seems like alot of work but they are worth it for something special.


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Comments:

Serves:

dozen

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 c
sifted cake flour or 1 3/4 c sifted regular flour
1 1/4 c
sugar
2 1/8 tsp
baking powder
1 tsp
salt
1/3 c
soft shortening (i use crisco)
2/3 c
milk
1 tsp
vanilla
after beating this 2 min. on mixer add
1/3 c
milk
1
egg (beat another 2 min.)

LEMON FILLING:

1 1/8 c
sugar
1/4 c
cornstarch
1 1/8 c
hot water
add
3 tablespoons lemon juice & 1 tablespoon of lemon rind.

Directions Step-By-Step

1
Sift together ~ 2 c sifted cake flour (or 1/3/4 c reg flour and 1 1/4 c sugar & 2 1/8 tsp baking powder, 1 tsp. salt.
2
Add 1/3 c soft shortening,2/3 c milk and 1 teaspoon of vanilla. Beat 200 strokes or 2 min. in mixer. Add another 1/3 C milk and 1 egg. Beat 2 min.on mixer.
3
Fill cupcake liners 1/2 full.
Bake 400 degrees for 20 minutes.
4
Lemon Filling:
Mix in saucepan ` 1 1/8 c sugar, 1/4 c cornstarch and stir in 1 1/8 cups hot water.
Cook over moderate heat stirring constantly until mixture boils. ` Boil 1 min. ~ Beat a little of hot mixture into 2 egg yolks, slightly beaten.
Beat into hot mixture in saucepan. Boil 1 min. longer stirring constantly.
Remove from heat, continue stirring until smooth. Blend in 2 tablespoons oleo ~ when cool add 3 Tablespoons lemon juice and 1 Tablespoon lemon rind.
5
When all is cooled, cut a deep circle in top of cupcake and add the filling, place the top back on and sprinkle with confectioners sugar.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #lemon, #filling