Nostalgia Electrics CFC400 Manuel D'instructions page 12

LEMON CREAM FILLED CUPCAKES
• 1 Cup White Sugar
• ½ Cup Butter
• 2 Eggs
• 2 Tsp. Vanilla Extract
• 1 ½ Cups All-
Purpose Flour
• 1 ¾ Tsp. Baking
Powder
• ½ Cup Milk
FILLING:
• 1 Egg, beaten
• / Cup Sugar
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• 3 Tbsp. Lemon Juice
• 2 Tbsp. Butter, cubed
• 1 Cup Heavy
Whipping Cream
• 2 Tsp. Sugar
Preheat the CREAM FILLED CUPCAKES BAKERY as directed.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to
the creamed mixture and mix well. Finally
stir in the milk until batter is smooth.
Carefully pour into pastry wells. Close
the Lid and cook for 2-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic
spoon. Place on plate and allow to cool.
In a small heavy saucepan, combine the egg,
sugar, lemon juice and butter. Bring to a boil over
medium heat; cook and stir for 5-7 minutes or until
mixture is thick enough to coat a metal spoon.
Remove from the heat. Cool quickly by placing
pan in a bowl of ice water; stir for 2 minutes.
Transfer to a bowl; press plastic wrap onto surface
of filling. Chill for 1 hour or until partially set.
In a mixing bowl, beat cream and sugar until
stiff peaks form; fold into lemon mixture.
Once the cupcakes have cooled, fill bottom
half with cream. Frost the top with your desired
frosting and attach to bottom. You may also
add sprinkles or your favorite toppings.
Use your imagination and have fun!
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