Lemon filled cupcakes
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.
2 csifted cake flour or 1 3/4 c sifted regular flour
1 1/4 csugar
2 1/8 tspbaking powder
1/3 csoft shortening (i use crisco)
·after beating this 2 min. on mixer add
1egg (beat another 2 min.)
1 1/8 csugar
1 1/8 chot water
add3 tablespoons lemon juice & 1 tablespoon of lemon rind.
How to Make Lemon filled cupcakes
- 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.
- 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.
- Fill cupcake liners 1/2 full.
Bake 400 degrees for 20 minutes.
- 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.
- 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.