Lemon Cup Cakes With Lemon Butter Cream - cooking recipe

Ingredients

1/4 cup butter
1/2 cup sugar
4 egg yolks
1 cup cake flour
2 teaspoons baking powder
1/4 cup milk
1 teaspoon lemon zest
LEMON BUTTER CREAM
1/2 cup sugar
1 lemon, juice and zest
3 egg yolks
2 tablespoons butter
1 cup cream, whipped

Preparation

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.