This is so simple and so yummy too! The perfect little cupcakes you can whip up when you don't have lot's of time to spare.
Set oven to 350
Beat egg yolks till thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly.
Stir in lemon peel and juice. Beat egg whites till soft peaks form; gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Fill papers in bake cups half full. Bake at 375 for about 20 minutes. Remove cakes from tins and cool completely on a wire rack.
Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. Fill each cavity with about 1 teaspoon of lemon curd.
Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
Makes 24 cupcakes.
Note: If you prefer, any lemon flavored cake mix works as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 94 | ||
Calories from Fat: 8 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 35mg | 11 % | |
Sodium 10.8mg | 0 % | |
Potassium 26.7mg | 1 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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