Yield: 4 servings
|¾ cup||Cake flour; (not self-rising)|
|½ teaspoon||Baking powder|
|2½ teaspoon||Freshly-grated lemon zest|
|½||Stick Unsalted butter; softened|
|½ cup||Sugar; plus|
|1 tablespoon||Fresh lemon juice; plus|
|2 teaspoons||Fresh lemon juice|
|2 ounces||Cream cheese; softened|
Preheat oven to 350 degrees and line four ½-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, ½ 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 ½ 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.
Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
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