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1
Grease the muffin tins with butter and lightly dust them with flour.
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2
Put into the refrigerator.
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3
Zest the lemon.
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4
If you're worried about pesticides, wash with baking soda before this step.
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5
Squeeze out the lemon juice.
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6
Add the sugar to the egg white in a bowl and mix well.
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7
You don't need to whip it.
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8
Add 1 teaspoon of lemon juice and the lemon zest to Step 4.
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9
Divide the flour and baking powder into two portions, then sift in one portion at a time, mixing with each addition.
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10
Add melted butter by trickling it onto a spatula into the bowl, and mix.
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11
Put the batter into the refrigerator for about 1 hour.
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12
Heat the oven to 200F Celsius.
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13
Pour the batter into the muffin tins.
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14
Reduce the temperature of the oven from 200F Celsius to 180F Celsius and bake for 15~18 minutes.
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15
When a skewer or toothpick inserted into a cupcake comes out clean, it's done.
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16
To retain the moistness, wrap in plastic wrap once cooled.
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17
Add the lemon juice to the sugar a little at a time while watching the consistency to make the icing.
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18
It should be thick enough to coat the back of a spoon and drip slowly.
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19
Top the cupcakes with the icing and garnish with dragees.
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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.
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21
You can adjust the amount of lemon juice in the batter to your liking.
