Ingredients Jump to Instructions ↓

  1. 1 3/4 Cups sifted cake flour

  2. 2 teaspoona baking powder

  3. 1/4 teaspoons salt

  4. 3/4 Cup milk

  5. 2 teaspoons lemon extract

  6. 1 1/4 Cup sugar

  7. 4 oz. (1 stick) unsalted butter, room temperature

  8. 3 egg whites

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F and grease and flour muffin pans.

  2. Sift the sifted cake flour on again blended with the baking powder and salt.

  3. In a seprate bowl mix the milk and lemon extract.

  4. In another small bowl cream the sugar and butter until fluffy. (creaming is mixing together the sugar and butter) 5. Alternating the flour mixture with the milk mixture, blend with a hand blender half of one, then the other into the butter mixture. Mix well after each addition and repeat. Mix until well blended.

  5. In a another bowl, beat the egg whites until stiff peaks emerge. Fold them gently into the batter. Pour the batter into the muffin pans, filling halfway. Bake for 16 to 18 minutes.

  6. Remove the pans and turn out the cupcakes onto a wire rack to cool. Serve with frosting or without. But don't forget the tea!<


Send feedback