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 !

Saturday, 2 May 2015

Oat bran, raspberry, banana and chocolate chip muffins

Interesting combination of flavours, sweet and sour with dark chocolate bits. Additionally packed with bran. Delicious, prefect for breakfast...
The idea comes from this website.

Ingredients for 12 muffins:
  • 285g flour
  • 25g oat bran
  • 1 tsp soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 60 ml honey
  • 65g brown sugar
  • 260g mashed bananas
  • 65g natural yogurts
  • 1 egg
  • 175 ml milk
  • 90g chocolate chip
  • 230g frozen raspberries
Preheat the oven to 190C. Line muffin tin with paper cases.

In a big bowl mix the flour, bran, soda, salt, cinnamon and set aside.

In a separate bowl stir sugar and honey together until most of lumps are gone. Add mashed bananas, yogurt and egg. Sir them well. 

Pour wet ingredients into w bowl with dry ingredients add the milk and mix them until just combined. At last, but not at least, gently fold in the chocolate chips and raspberries. 

Spoon the batter into paper cases filling them up to top. Bake the muffins for 20 minutes.

Enjoy !