lemon filled cupcakes
What you will need:
2 dozen vanilla cupcakes
A cupcake corer (or apple corer, or small spoon or knife if you don't have either of those)
Lemon filling (recipe follows)
Your preferred frosting, butter-cream, or cream cheese frosting
Yield : Makes 1 cup
1/3 cup fresh lemon juice
2 large eggs
2 large egg yolks
1/3 cup sugar
1 teaspoon grated lemon zest
Meanwhile, in a medium bowl, whisk the eggs, egg yolks, and sugar together to blend them, then whisk in the dissolved cornstarch. Whisking
constantly, slowly pour the hot butter and lemon juice into the yolk mixture. Return the mixture to the saucepan and cook over medium heat,
stirring constantly with a large spoon, just until it comes to a boil and thickens; it will take about 6 minutes. When thickened, the sauce will
leave a path on the back of the spoon if you draw your finger across it and look clear rather than cloudy. Immediately remove from the heat,
strain into a small bowl, and stir in the lemon zest. Press plastic wrap directly onto the surface of the sauce, use a toothpick to poke a few
holes in the plastic wrap to let steam escape, and refrigerate until cold. The sauce will thicken further as it chills.
The sauce can be refrigerated for up to 3 days. Or, spoon the cold sauce into a plastic freezer container, leaving at least an inch of space in
the top of the container, press plastic wrap onto the surface, seal tightly, and freeze for up to 3 months.
Core out the cupcakes, fill with lemon filling to the top, top with frosting of choice, drizzle some lemon or lemon zest on top if you like, and
our web site is www.shmilytreebakery.com
address is: 2147 S McKenzie Street
Foley, Alabama 36535
Cheryl Kirby, Head Chef
555 Broadcast Dr,
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