Lemon Overload Cupcakes
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I love lemon. I love lemon. I love lemon. Hey, hey, hey, hey!
Do you get it? I love lemons. As I type this I am sipping on some lemonade.
I decided I wanted to make a lemon meringue pie cup cake. It didn't work out the way I wanted. Meringue just won't "set" in this overly humid house. So I came up with a lemon candy icing. It was rich and delicious.
This cupcake is filled with a sweet lemon pie filling. It is so yummy!
What you'll need:
(Yields 24 cupcakes)
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
2 large eggs
Filling:
1 14 oz. can sweetened condensed milk
4 egg yolks
1/4 cup lemon juice
Frosting:
6 cups confectioners sugar
1 stick butter
1/2 cup milk
1/4 lemon juice
Preheat your oven to 350 and line and spray your cup cake tin.
Measure your baking powder and flour into a bowl.
Add your butter.
Add your sugar and give it a stir. Liightly beat your eggs and stir in with vanilla and milk.
Fill your cups and slide in the oven and bake for 15 minutes.
While your cupcakes are cooking get started on your filling.
Beat your egg yolks and whisk in your sweetened condensed milk. Stir in your lemon juice slowly.
When your cupcakes have baked and cooled you will need to fill them. I like to cut a small hole into the cup cake.
Then spoon the filling into the cupcake.
Then place the lid back on. You will need to bake another 8 minutes at 350.
Frosting:
Melt the butter in a sauce pan. Slowly stir in your confectioners sugar in one cup increments. Whisk in your milk and lemon juice.
You have to ice the cupcakes fast because the frosting will harden very quickly.
