12 Serves
90 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
87 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
415 mg / 4,700 mgSodium
562 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
1 g / 28 gSugar
29 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then incorporate the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with a splash of milk or cream if needed, until just combined.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick comes out clean.
Whip the egg whites with sugar and a pinch of cream of tartar until stiff peaks form, then pipe onto cooled cupcakes.
21
g36
g53
g
