Luscious lemon-filled cupcakes

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Luscious Lemon-Filled Cupcakes
  Categories: Cakes
       Yield: 1 servings
  
   1 3/4 c  Whole wheat pastry flour
       1 tb Baking powder
     1/4 ts Ground nutmeg
     1/4 c  Butter, softened, PLUS
       2 tb Butter, softened
     1/2 c  Honey, warmed
       8    Egg yolks, lightly beaten
       1 tb Lemon juice
     1/2 c  Milk
            ----Lemon Filling----
       2 tb Cornstarch, dissolved in 1
            -cup cold water
     1/2 c  Honey
       2    Egg yolks, lightly beaten
     1/4 c  Lemon juice
       1 ts Butter
  
   Makes 1 to 1-1/2 dozen
   
   *DIRECTIONS*
   
   Preheat oven to 325F. Butter muffin tins or line with paper cups.
   
   Sift flour with baking powder and nutmeg. In a large bowl beat
   together butter and honey for 3 minutes. Add egg yolks and continue
   to beat until fluffy. Mix in lemon juice. Add flour mixture and milk
   alternately, beating well after each addition. Using 1/2 of the
   batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each
   cupcake, top with remaining batter, and bake for 20 to 25 minutes.
   Makes 1 to 1-1/2 dozen cupcakes.
   
   Lemon Filling: Place dissolved cornstarch and honey in a medium-size
   saucepan. Cook, stirring constantly, until thickened. Add a little hot
   mixture to egg yolks. Add egg yolks to saucepan and cook for 2
   minutes, stirring constantly. Add lemon juice and butter. Stir until
   butter melts. Cool before using. Yields about 1-1/2 cups.
   
   Shared by: June Hoffman 4/93
  
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