Lemon Cake with Egg Whites

1. 1

   Grease the muffin tins with butter and lightly dust them with flour.

2. 2

   Put into the refrigerator.

3. 3

   Zest the lemon.

4. 4

   If you're worried about pesticides, wash with baking soda before this step.

5. 5

   Squeeze out the lemon juice.

6. 6

   Add the sugar to the egg white in a bowl and mix well.

7. 7

   You don't need to whip it.

8. 8

   Add 1 teaspoon of lemon juice and the lemon zest to Step 4.

9. 9

   Divide the flour and baking powder into two portions, then sift in one portion at a time, mixing with each addition.

10. 10

    Add melted butter by trickling it onto a spatula into the bowl, and mix.

11. 11

    Put the batter into the refrigerator for about 1 hour.

12. 12

    Heat the oven to 200F Celsius.

13. 13

    Pour the batter into the muffin tins.

14. 14

    Reduce the temperature of the oven from 200F Celsius to 180F Celsius and bake for 15~18 minutes.

15. 15

    When a skewer or toothpick inserted into a cupcake comes out clean, it's done.

16. 16

    To retain the moistness, wrap in plastic wrap once cooled.

17. 17

    Add the lemon juice to the sugar a little at a time while watching the consistency to make the icing.

18. 18

    It should be thick enough to coat the back of a spoon and drip slowly.

19. 19

    Top the cupcakes with the icing and garnish with dragees.

20. 20

    Yurimama's tip --> If you add just a little lemon juice to the sugar, then heat in the microwave until the plate turns half way around, it will make hard, white icing.

21. 21

    You can adjust the amount of lemon juice in the batter to your liking.

* Per serving · 4 servings · Values may vary.