Lemon Cupcakes With Lemon Cream

Recipe Ingredients

3/4 cup	46g / 1.6oz	Cake flour - (not self-rising)
1/2 teaspoon	2.5ml	Baking powder
1/8 teaspoon	0.6ml	Salt
2 1/2 teaspoons	12ml	Freshly-grated lemon zest
1/2		Unsalted butter - softened
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Fresh lemon juice - plus
2 teaspoons	10ml	Fresh lemon juice
2 teaspoons	10ml	Eggs (large)
2 oz	56g	Cream cheese - softened

Recipe Instructions

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.

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

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