Tuesday, 19 May 2015

Lemon cupcakes baked on egg whites

Those lemon cupcakes were delicious. Light, fluffy, tangy and sweet at the same moment. I baked them as I had plenty of egg whites leftover. I wasn't expecting them to be so nice. I truly recommend them :) The recipe comes form this website. 

Ingredients for 9 cupcakes:
  • 4 egg whites
  • 1/2 cup of sugar
  • 2/3 cup of flour
  • 70g melted butter or margarine
  • lemon zest

Preheat the oven to 170C. Line muffin tin with paper cases.

Melt the margarine/butter and set aside to cool down. 
Beat the egg whites and sugar until stiff. Beating continuously pour the melted butter/margarine into the egg whites. When ready gently fold in the flour and freshly grated lemon zest. 
Spoon the batter into paper cases, filling them 2/3 full. Bake in preheated oven for 25 minutes.
When baked transfer to the wire rack and cool them down. In a meantime prepare the icing.
  • 1 cup icing sugar
  • lemon juice
  • yellow food colouring
  • white sprinkles to decorate
 In a bowl mix the icing sugar, lemon juice and food colouring until smooth and thick. Spread the mixture over cupcakes tops and sprinkle with white sprinkles. Enjoy !

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