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.
Icing:
- 1 cup icing sugar
- lemon juice
- yellow food colouring
- white sprinkles to decorate