Out of Clean Eating Magazine, March 2011 edition.
Makes 12 cupcakes, Hands-on time: 30 minutes, Total time: 50 minutes
Nutrients per cupcake: Calories: 160, Total Fat: 5 g, Carbs: 25 g, Protein 5 g, WWPP: 4
1 1/2 cups Light Spelt Flour (I used whole grain spelt four)
2 tsp Baking Powder
1/2 tsp Fine Sea Salt
1/2 cup Organic Evaporated Cane Juice (aka organic sugar)
1/4 cup Safflower Oil
1 Egg (I used 1/4 cup Egg Beaters)
2 Egg Whites (again used Egg Beater version)
1/2 cup Fresh Lemon Juice (about 2 lemons)
Zest 1 Lemon
3/4 cup Skim Milk
4 Egg Whites (Egg beater version)
1/2 tsp Cream of Tartar
1/3 cup Organic Evaporated Cane Juice
Zest 1 Lemon, finely grated
- Preheat oven to 350 F.
- Prepare cupcakes; Line 12-cup muffin pan with cupcake liners. In a small bowl, combine flour, baking powder and salt. In a large mixing bowl beat together cane juice, oil, egg, egg whites, lemon juice and zest until pale yellow in color. Add milk and stir to combine. Add dry ingredients and stir until just combined. Divide batter between 12 muffin cups and bake for 15-18 minutes, until a toothpick inserted into the middle comes out clean. Remove from oven and let cool. Transfer cupcakes to a baking sheet.
- Prepare topping: In a large mixing bowl, beat egg whites and cream of tartar(highly recommend using an electric beater!!) until soft peaks begin to form. Slowly add cane juice and continue beating until stiff peaks form (can take up to 10 minutes! Don’t get discouraged just keep beating!) Gently fold in lemon zest with a rubber spatula.
- Ensure that oven rack is in center position in oven and preheat broiler. Add topping mixture to a pastry bag (or a zip lock bag with 1 corner cut off) and pipe topping onto cupcakes, dividing evenly. Do your best to make look pretty! It’s hard. -_- Place baking sheet with cupcakes under broiler until lightly browned, about 1-2 minutes. Garnish with additional lemon zest, if desired.
Light and delicious, with a touch of sweet.
I made these for my chemistry workshop’s potluck and they were a huge hit! I was a little worried people wouldn’t like them since they very subtle in sweetness and obviously whole grain, but everyone raved and raved about them! Personally I love that pretty much all the “sweet” comes from the topping. The cupcake part is just moist lemony goodness which complements the sugary yet light meringue well.
If you love lemons like I do, you need to give this recipe a try!