LEMON FILLED CUPCAKES FOR MORGAN

These lemon cupcakes were made for Princess Morgan, my daughter who lives in Texas.  She and Mr. Ray came to Maine for a short visit, of course the days flew but the time was enjoyed. Always sad to see her leave. It was a pleasue to meet Mr. Ray.  And hope to see them both soon.  
The cupcakes take on a hint of the added lemon and with the lemon filling it takes them over the edge.  A lemon pie in a cupcake!  I think she approved.
 

Lemon Cupcakes
from a friend makes 2 1/2 dozen cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 tsp grated lemon peel
1 tsp vanilla extract
1 Tbsp lemon juice
3 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sour cream

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time and continue mixing. Scrap bowl often during the mixing of the ingredients. Add lemon peel, vanilla and lemon juice. In another bowl add the dry ingredients and whisk together. Alternately add the flour mixture along with the sour cream beating well after each addition. This batter is thick. Line your cupcakes pans with papers and fill each with 1/4 cup batter. Bake at 350 degrees for about 18 minutes or till toothpick comes out clean. Cool for about 10 minutes in pans and then remove to wire rack to cool completely before frosting.

Lemon Filling
The Old Farmer's Almanac Everyday Cookbook

*Depending on the amount of filling used in each cupcake you may want to double this filling recipe.

1 cup sugar
2 Tbsp all purpose flour
3 tbsp cornstarch
1/4 tsp salt
juice and zest from one lemon
2 tbsp butter
4 egg yolks
1 1/2 cups water

In a medium size saucepan, whisk together the sugar, flour, cornstarch and salt. Add 1 1/2 cups water, lemon juice and zest and mix. Cook over medium-high heat, stirring frequently until the mixture comes to a boil and appears clearer. Stir in the butter. Place the mixed egg yolk in a small bowl, then add some of the hot filling and mix. Then add this egg mixture to the hot mixture and continue to whisk. Bring this to a boil and continue to cook while stirring constantly until thick. Remove the pan from the heat source. Stir and allow to set until cool.

To prepare the cupcakes
Make sure the cupcakes are room temperature and the lemon filling is at room temperature also. Using a small paring knife cut a good size or a smaller circle into the top of the cupcake, using the knife to pull this part out. Fill a pastry bag with the lemon filling or spoon some filling into the cavity of each cupcake. Then replace each cupcake with the center that you cut out, by pushing down on this it will squeeze some of the filling around the cut out part of the cupcake. Sprinkle the tops of each with confectionary sugar.

shared with Something Swanky,   CRAZY FOR CRUST