Friday, March 15, 2013

Lime Cupcakes

3 eggs at room temperature, separated 
¾ C flour 
¾ C sugar
1½ tsp baking powder 
¼ tsp salt 
¼ C tonic water 
¼ C canola or vegetable oil
2 Tbls fresh lime juice
2 tsp lime zest
½ tsp vanilla extract
¼ tsp cream of tartar

Directions: Preheat oven to 325°. Combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add dry ingredients; beat until well blended.Whisk egg whites and cream of tartar until stiff peaks form.* Fold in batter. Gently fill paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from muffin pans to wire racks to cool completely.

Delicious with Citrus Cream Cheese Icing.

* With the whipped egg whites, these cupcakes have a consistency similar to an angel food cake -- moist and slightly spongy. However, mine always seem to fall a bit after taking them out of the oven, and end up flat, rather than with rounded tops.


neener said...

How many cupcakes does this recipe make?

Tami said...

About 24 regular cupcakes. I sometimes get fewer (20) because I tend to fill them pretty full. You'll easily get twice that -- or a little more! -- if you make the mini-cakes...and around a dozen if you go jumbo. :)