Hello blog readers!
I'll report back on the moussaka- delicious! And it left me with 3 egg whites & a desire to make those lemon cupcakes I was talking about (I bake when I have to work things out in my head; it's excellent therapy. I had a lot of things to work out in my head the day I made these.). They were awesome, but I made enough modifications to warrant posting my own recipe, as follows:
Lemonade Cupcakes--makes 12 at 4 points plus each
1 cup flour
1 tsp baking powder
1/4 tsp salt
3 tbsp unsalted butter, softened
3/4 cup granulated sugar
3 egg whites
1 large lemon, zested & juiced
1/2 cup light sour cream
1 cup confectioners sugar
Preheat oven to 350. Line a muffin tin with paper liners (*hint #1- you may want to spray the liners with nonstick spray as this recipe has very little fat in it and may lead to some difficulty removing your cupcakes). Combine flour, baking powder, & salt (*hint #2- no need to sift! you can just put them in a bowl and whisk to remove lumps). In a separate bowl cream sugar & butter till light and fluffy. Add egg whites, lemon zest, and half the lemon juice; mix to combine. Turn beater off and add half the flour mixture and half the sour cream. Mix till combined and repeat with the remainder of the flour and sour cream. Bake at 350 for 25 minutes. They will still be quite light in color when you remove them from the oven. Let them cool for 10 minutes in the pan and 30-60 minutes on a wire rack.
Combine the remaining juice and the powdered sugar till smooth (you may want to add the sugar to the juice in batches) to make a thick icing. Spoon about a tablespoon onto each cupcake and smooth. Allow cupcakes to harden and serve and enjoy!
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Chef Lauren in action
Cooking school on my honeymoon in Italy.
2 comments:
That sounds soooo good, and for only 4 points plus! Thanks!
They were really good. I still have 2 left in the fridge (talk about restraint!) and will have one tonight. They taste like a lighter cake-ier lemon bar. Yum.
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