Camper Connection

Mini Lemon Cakes

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.

Ingredients:

MINI-CAKES:
1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind

LEMON FROSTING:
1/4 cup margarine, softened
2 cups powdered sugar
1 tablespoon skim milk
2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat oven to 350°.
2. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
3. Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
4. Place 16 paper muffin cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
5. To prepare frosting, beat margarine with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake.

Makes 16 mini cakes (serving size: 1 cake)

NUTRITION PER SERVING:
CALORIES 150
CARBOHYDRATE 30g