Lemon Cup Cakes With Lemon Butter Cream

Recipe by Dienia B.
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cream butter and sugar; cream until light.
  • Add egg yolks; cream well.
  • Add flour, that has been sifted with baking powder, alternately with the milk.
  • Add lemon rind.
  • Turn into deep cupcake pans that have been well greased.
  • Bake in a quick oven (that's code for 425 degrees Fahrenheit) until done, 15 minutes should do.
  • 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.