Chef Jill Sandique's Creations

Yield:  30 regular size muffins

Ingredients:

1 cup softened butter
2 cups granulated sugar
zest from 1 lemon, finely grated
4 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon iodized salt
1 cup sour cream, at room temperature
¼ cup fresh lemon juice

Procedure:

1. Preheat oven to 325 ◦F.  Line three regular-sized muffin tins with paper cups.  Set aside.
2. In a bowl, beat together butter, sugar and grated lemon zest at medium speed until light.  Add the eggs, one at a time, beating well after each addition.
3. Meanwhile, sift together flour, baking soda, baking powder and salt.  At low speed, at the dry ingredients alternately with sour cream, then lemon juice, ending with the dry ingredients.  Blend well.
4. Scoop into the prepared muffin tin.  Bake for 20 to 25 minutes or until done.  Remove from baking pan and transfer to wire rack. Cool completely.

LEMON FILLING

Ingredients:

3 tablespoons cornstarch
¼ cup water
2 large eggs
2 large egg yolks
⅔ cup water
¾ cup granulated sugar
⅓ cup fresh lemon juice

Procedure:

1. Whisk together cornstarch and ¼ cup water in a glass or stainless steel bowl.  Add eggs and egg yolks.  Mix well.
2. Meanwhile, boil together ⅔ cup water, sugar and lemon juice in a non-reactive saucepan. Add ⅓ of the boiling liquid to the cornstarch mixture then pour back into pan. Whisk continuously and cook until thickened.
3. Pour into a stainless steel or glass bowl, and cool completely.  Set aside.

BUTTERCREAM FROSTING

Ingredients:

1 ½ cups vegetable shortening
½ cup butter
2 teaspoons lemon juice
4 cups sifted confectioners’ sugar
1 ¼ cups Franklin Baker^® Golden Toasted^® Niblets, for topping

Procedure:

1. In a bowl, beat together shortening and butter.  Add the lemon juice.
2. Gradually add the confectioners’ sugar.  Beat until light and fluffy.

ASSEMBLY:

1. Using a small paring knife, cut along the circumference of the cupcake, leaving a ¼-inch border around the edge.  Be careful not to cut through the bottom of the cupcake. Remove the cut portion which should take the shape of a cone.
2. Fill cupcake with the lemon filling.  Cover with the cut portion of the cupcake, with the pointed tip facing upwards.
3. Frost with buttercream icing.  Top with Golden Toasted^® Niblets.