Lemon Cup Cakes With Lemon Butter Cream

Submitted by Dienia B.

"Another of Libbie Wostrels recipes; very old; it was typewritten; I am writing it as she did."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

• LEMON BUTTER CREAM

• 1⁄2 cup sugar
• 1 lemon, juice and zest
• 3 egg yolks
• 2 tablespoons butter
• 1 cup cream, whipped

directions

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.