LEMON-FILLED CUPCAKES

"You will have a bit more lemon filling than you need - leftover filling can be kept in the refrigerator for up to a week and is delicious on scones or muffins. The cupcakes are best eaten on the day they are made but will keep in an airtight container for a day or two. The recipe can easily be doubled, though you do not have to double the filling."

FOR THE CUPCAKES:
1 1/2 cups cake flour
7/8 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon table salt
1 large egg plus 2 yolks
1/2 cup whole milk
1 1/2 teaspoons vanilla extract
10 tablespoons unsalted butter at cool room temperature
FOR THE FILLING:
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon table salt
1 cup cold water
4 large egg yolks
2 teaspoons grated zest and 1/3 cup juice from 2 lemons

2 tablespoons unsalted butter

FOR THE CUPCAKES:
Heat oven to 375 degrees F and adjust oven rack to the center position. Line a standard 12-cup muffin/cupcake tin with paper liners.

With standing mixer fitted with paddle attachment on low speed, briefly mix the flour, sugar, baking powder and salt.

In a small bowl, whisk the egg, yolks, milk and vanilla. Add the butter and half of the egg/milk mixture to the mixing bowl and mix on low until the dry ingredients are moistened. Increase speed to medium-high and beat for about one minute. Scrape down the sides of the bowl with a rubber spatula and add the remaining egg/milk mixture in two additions, mixing each for 30 seconds. Finish mixing the batter with a spatula until it is well combined. Using an ice cream scoop or spoon, divide the batter equally between the paper-lined cups.

Bake until the cupcakes are golden brown and a toothpick or skewer comes out clean when inserted into the center, about 20 minutes, rotating the pan 180 degrees halfway through the baking time. Let cool for five minutes, then gently remove cupcakes from pan and set on a wire rack to cool completely, about 30 minutes.

FOR THE FILLING:
Bring sugar, cornstarch, salt and water to a simmer in a medium saucepan over medium heat, whisking frequently. When mixture starts to thicken and turn translucent, whisk in egg yolks. Then whisk in zest, lemon juice and butter. Bring mixture to a simmer, whisking constantly, and cook for two to three minutes until the filling is quite thick and pudding-like. Transfer to a bowl, cover with plastic wrap to prevent a skin from forming and cool to room temperature. (Once the filling is set, do not whisk or stir or it will thin out.)

TO FINISH THE CUPCAKES:
Insert the tip of a small knife at a 45-degree angle about quarter inch from the edge of each cupcake and cut all the way around, removing a cone of cake. Fill each cavity with lemon filling and place the corresponding cake cone back on top of each cake. Just before serving, dust the tops of the cupcakes with confectioners’ sugar.

Source: Christopher Kimball, Taunton Daily Gazette, March 21, 2007

Hi Kathryn,

This recipe isn't from the Mirro Cookbook but if someone doesn't have that recipe to share maybe it will be a good substitute.

Happy Baking!

Betsy