Lemon Cupcakes

READY IN: 40mins
Top Review by sweetashley

These are not your typical cupcakes. They are great as far as a low fat cupcake, but I wouldn't say they taste like cake but rather angel food cake. Just not what I was looking for, as far as taste goes. On a side note, they are one point on weight watchers. Also, the recipe never says when to add the lemon juice and vanilla extract to the mixture. I added it with the egg whites.

Ingredients Nutrition

Directions

  1. Sift flour and half of the sugar (=1/4 cup) in a bowl.
  2. Cut the lemon in half. Combine half the lemon juice with vanilla extract. If you want an extra burst of flavour, finely chop up the lemon skin, about 1 tablespoon worth. Set the mixture aside.
  3. Beat egg whites, cream of tartar and salt until peaks form.
  4. Add in the remaining sugar in the egg mixture slowly; mix at high speed until peaks.
  5. Add in flour to the egg mixture, and mix at low speed only until it's mixed completely.
  6. Separate batter into 12 cupcake trays.
  7. Bake at 350°F for 20 minutes.

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