Classic Lemon Cupcakes

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Ready In:
35mins
Ingredients:
8
Yields:
24 cupcakes
Serves:
24
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ingredients

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directions

  • Preheat the oven to 350 degrees and prepare muffin pans with nonstick spray and flour.
  • Resift the sifted cake flour with the baking powder and salt.
  • Combine the milk and lemon extract.
  • Cream the sugar and butter until fluffy.
  • Alternating the flour mixture with the milk mixture, blend half of one, then the other into the butter mixture. Mix well after each addition and repeat. Mix until well blended.
  • In a separate bowl, beat the egg whites until stiff, but not dry. Fold them into the batter.
  • Pour the batter into the muffin pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
  • Remove the pans and turn out the cupcakes onto a wire rack to cool.

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