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.

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 !

Recipe in Polish.

Coconut mini muffins gluten free

 

Gluten free coconut mini muffins are very easy to make. They contain three ingredients only.  They are very sweet, chewy, packed with fibre and their smell is just beautiful. This is perfect recipe when you have just one egg white hidden in the fridge. 

Ingredients for 8 mini  muffins:

• 1 egg white
• 50g sugar
• 100g dessicated coconut

Preheat the oven to 200C. Slightly grease the muffin tin cups

Using electric mixer whisk the egg white until stiff. Add the sugar and whisk again until shiny. The gently fold in the coconut. 

Spoon the mixture into muffin tin cups filing each cup up to the top. 

Bake in preheated oven for 15 - 20 minutes until golden.

When baked leave them in muffin tin for a few minutes then transfer to the plate. 

Enjoy !

Recipe in Polish

Lemon muffins with lemon curd

I have recently made lemon curd. Whole jar of this yellow, creamy, sweet and sour mixture. We could have eaten that, I believe it wouldn't last long, but I wanted to bake some muffins with the curd. While looking for some inspiration on line I came across this recipe. It was perfect. Light cake, rich, sweet and sour lemon curd and very sweet icing. Yummmyyy... And because it close to Easter I baked the muffins is Easter style liners and make the icing and curd look like and fried egg :)

Ingredients for 12 muffins:

• 350g flour
• 105g sugar
• 1 tbsp lemon zest (I didn't have lemon so used lemon extract instead)
• 1 tbsp baking powder
• 1 tsp salt
• 60 ml oil (used canola oil)
• 250 ml milk
• 2 egg whites
• 1 tbsp lemon extract (if not using lemon zest)

 Preheat the oven to 180C. Line muffin tin with paper cases.

Put the flour, sugar, lemon zest, baking powder, salt into a bowl and whisk them together.

In a jug mix the oil and milk, add the lemon extract if not using lemon zest.

Whisk the egg whites until stiff.

Pour the wet ingredients into a bowl with dry ones. Mix until just combined. Then gently fold in the egg whites. Spoon the batter into paper cases, about 3/4 full. Bake in preheated oven for 20 - 25 minutes until skewer inserted into the middle comes out clean. 

Transfer to the wire rack to cool down. 

Prepare the icing.

Ingredients for icing:

• 1 cup icing sugar
• 2 tbsp double cream
• some milk

 Put the sugar into a small bowl add the cream and mix with spoon until turn into thick white paste. If it's too thick add few drops of milk and stir again.

Take the cooled muffin, cut the hole in the top. If you have use the muffin corer if not try with knife. Try to make clean, round shape. 

Fill the hole with lemon curd.

Talking about lemon curd. You can use one form a shop or make you own one. 

I prefer home made. It is not difficult to make one, you can store it in fridge for about a week. Here is a recipe I usually use.

Ingredients for 250 - 300ml of lemon curd:

• 160ml sugar
• 125 ml fresh lemon juice
• 2 tsp finely grated lemon zest
• 2 egg yolks
• 1 egg
• 125 ml unsalted butter

 Whisk the sugar, lemon juice, lemon zest, egg yolks and egg together in a metal or glass heatproof bowl. Place the bowl over a pot of simmering water and gently whisk the mixture form time to time. Within 15 minutes the mixture should thickened . Remove the curd from the heat and strain into a bowl. Stir in the butter until it melts completely. Pour the mixture into a jar and chill it. The curd will set in the jar. You can use it later in many ways, spread on toast, as crepe filling ... or just eat straight from the jar :) The recipe comes form Anna Olson 'Back to baking' cookbook. 

Coming back to muffins. When they filled with lemon curd then take a spoon and spread the icing around the yellow circle to make it look like the egg. Or if you not happy with it just drizzle the icing over a top. 

 Enjoy !

Recipe in Polish

Vanilla cupcakes

Vanilla cupcakes coated with royal icing are perfect with tea or coffee. This time in heart shape version - maybe Valentine's day dessert ? Very easy to make and loved by everybody. The recipe comes form this website.

Ingredients for 12 standard size or 6 heart shaped cupcakes:

• 125g self - rising flour
• 125g caster sugar
• 125g butter
• 2 eggs
• 1/2 tsp vanilla extract
• 2 tbsp milk

Preheat the oven to 200C. Slightly grease muffin tin holes.

Put all ingredients into an electric mixer bowl and beat until smooth.

Spoon the batter into muffin tin. Bake for 20 minutes until well risen and spongy.

Leave in a baking tin for a few minutes then transfer to the wire rack to cool down.

 Prepare the icing.

Ingredients:

• 2 egg whites
• 1 cup icing sugar
• 1/2 tsp vanilla extract

Put all ingredients into a small bowl and whisk the with a spoon until smooth and thick.

Ready icing spread evenly over each cupcake and set aside to set. You may need to trim a little the cupcakes before decorating.

 Enjoy !

Mexican muffins

I was looking for something on-line and came across interesting Mexican muffin recipe. When I read list of ingredients I was sure they going to be very tasty. I wasn't wrong. These muffins taste lake omelets for me and what is more important portable omelets. You don't need a plate and cutlery to eat one. I think they are great finger food.

Ingredients for 12 muffins:

• 1 red pepper
• 1/2 onion
• 390g (1 can) red beans
• 125 ml salsa
• 3 large eggs
• 250 ml egg whites
• 60g grated cheese ( i had mozzarella and cheddar)
• salt and pepper

Chop the onion into small chunks. Heat up the frying pan, add small amount of  oil and fry the onion. 

In a meantime dice the red pepper. When the onion is getting soft add the pepper and fry for a little bit longer. Remove from heat and set aside.

Drain the beans, rinse with water.

Put the beans into a big bowl, add salsa and fried vegetables.

Combine them together.

Preheat the oven to 180C. Prepare muffin tin. In case of those muffins I would recommend to use silicone moulds as it is easier to take the muffins out when they are ready. it would be good to slightly grease muffin moulds.

Into a big bowl or measuring jug put the eggs and egg whites, add some salt and pepper. Whisk the eggs. 

With a spoon divide the vegetables  evenly among all muffin moulds. Pour egg mixture to cover the vegetables. Sprinkle each top with grated cheese. 

Put the muffins into oven for 25-30 minutes. Before remove check with toothpick if baked in the middle. Take them out of muffin cases and let them cool down on a wire rack.

Enjoy !

 

Cream cheese muffins with almonds, coconut and white chocolate

I have been experimenting recently and I created my own muffin recipe. I used my favourite ingredients and, have to say, muffins were not only edible but tasty as well. To be completely honest they were I little bit thick for me but my family like them very much and they disappeared immediately.

Ingredients for 12 muffins:

• 270g cream cheese
• 1 tsp vanilla bean paste
• 5 tbsp cream
• 2 egg whites
• 7 tbsp sugar + some for dusting
• 100g flour
• 1 tsp baking powder
• 100g white chocolate chopped
• 145g grated almonds
• 30g dessicated coconut + some for dusting
• 75 ml buttermilk

Preheat the oven to 200C. Line muffin tin with paper cases.

Put cream cheese, cream, vanilla, egg whites sugar and whisk them together, set aside.

In separate bowl whisk together the flour, baking powder, chocolate, almonds, coconut. Sift dry ingredients mixture into wet ingredients, add buttermilk and combine all ingredients together. Spoon the batter into muffin tin, sprinkle each muffin with pinch of sugar and coconut, bake for 30-35 min. Serve warm or cold. Be careful, when they warm it is difficult to remove them from paper cases.

All-bran muffins

This is very easy to make recipe and it comes from Kellogg's website.  These muffins were approved by my children and their friends, so I think they might be good option for lunch boxes. Muffins were not only tasty for children but adults liked them, as well. Warm they were fluffy, cold they became a little bit thick but it did not affected their taste. Muffins were sweet and moisture. I think the best option is to give them a try. 

Ingredients for 12 muffins:

• 185g flour
• 110g brown sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 160g All-bran Kellogg's cereal or similar
• 310 ml milk
• 2 egg whites
• 60 ml sunflower oil

Muffin batter before baking

Preheat the oven to 200C. Line muffin tin with paper cases.

 

Sift All-bran Kellogg's cereal and pour the milk, let them soak for 2 min.

 

In a meantime sift the flour, sugar, baking powder and salt into big bowl and whisk all ingredients together. 

Add the egg whites and oil to the cereal mixture and stir well. Sift dry ingredients into this mixture and combine the together. Spoon the batter into paper cases. Fill the evenly, muffins do not rise a lot. Bake them for 20 min. Check with wooden toothpick if batter is baked inside. These muffins are very good warm. Enjoy !

 

Martine's almond cup cakes

I would like to introduce you to almond cup cakes. This recipe comes from my 5-year old daughter favourite Martine stories. Those cup cakes are baked almost without flour and  I am 100% sure that marzipan  lovers will be delighted with their taste. 

Ingredients for 18 cup cakes:

• 200g ground almonds
• 350 g powder/icing sugar
• 9 egg whites
• 60g flour
• 200g butter

Ingredients for chocolate cream:

• 50 ml milk.
• 50 ml cream
• 100g dark chocolate
• sugar sprinkles

Preheat the oven to 220C. Line muffin tin with paper cases.

Put the almonds, sugar, egg whites and flour in a big pot. Stir all ingredients together and heat up the mixture stirring continuously. Check with your finger if mixture is warm. Do not let it boil as egg whites might scrumble. 

In separate pot melt down the butter, bring it to boil stirring all the time. Pour melted butter into almond mixture. Stir everything together as long as butter will disappear. With a ladle pour this batter 3/4 full into muffin cases. Bake for 15 min. Cool down on wire rack.

after baking

In a meantime prepare chocolate cream. Put cream and milk into souse pan and bring it to boil. Add chopped chocolate and stir as long as all chocolate will melt down. You will receive thick, chocolaty cream called ganache. With a spoon pour gently ganache on top of each cup cake and sprinkle with sugar sprinkles.