Lime Cupcakes

Ingredients:
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.