Center a rack in the oven to 350 degrees F.
Prepare cupcake tins by using liners or spray with
non-stick cooking spray
2. Sift together the flour, baking powder, and
salt.
3. Whisk together the milk and egg whites in a
medium bowl.
4. Put the sugar and lemon zest in a mixer bowl or
another large bowl and rub them together with your
fingers until the sugar is moist and fragrant. Add
the butter and, working with the paddle or whisk
attachment, or with a hand mixer, beat at medium
speed for a full 3 minutes, until the butter and
sugar are very light.
5. Beat in the extracts, then add one third of the
flour mixture, still beating on medium speed. Beat
in half of the milk-egg mixture, then beat in half
of the remaining dry ingredients until
incorporated.
6. Add the rest of the milk and eggs, beating
until the batter is homogeneous, then add the last
of the dry ingredients.
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7. Finally, give the batter a good 2-minute
beating to ensure that it is thoroughly mixed.
Place the batter into the cupcake tins.
8. Bake for 18-22 minutes, or until the cupcakes
are well risen and springy to the touch — a thin
knife inserted into the centers should come out
clean. Cool on wire rack.
9. Frost with frosting of choice.
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