Cupcakes with lemon filling)

3 eggs
1 cup sugar
100 g butter or margarine, previously removed from the refrigerator and let stand, that would have been mild.
1 3/4 cups flour
100 g sour cream or yogurt
4 teaspoons cocoa
1 sachet of baking powder and 1/2 teaspoon whether soda

for the filling:

1 cup of water
1 cup sugar
3 tablespoons of starch
50 g butter
2 egg yolks
1/4 cup lemon juice
1 tablespoon lemon zest

Preparing the dough. Beat eggs with sugar, add the soft butter or margarine. In the pre-pour sour cream or baking powder 1/2 teaspoon baking soda. Let stand up, that would soda reacted with yogurt. Add the cream to the egg mixture of diabetes, flour, cocoa and vanilla. All is well, beat with a mixer. The dough is obtained as a thick cream home.

We spread the dough into the molds, filling them 1/2, spread the filling on top, 1 teaspoonful and again camouflage test. The dough should fill the molds 2/3 volume.
Bake at 180 to 200 degrees for 20-25 minutes.

Prepare the filling: Starch breed with water in a saucepan, mix the sugar, lemon juice, add water with starch and cook over low heat, stirring constantly. When the mass thickens slightly cool for it and add raw egg yolks, at the same time you should try to quickly get in the way, that would not cooked yolks. Add the lemon zest and butter. All whisk well. Put the mixture in a water bath, and again all the heats, stirring constantly.
I have received several filling thinner than that of the author. But still tasty cupcakes.


See also

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