One cool summer evening, I had a craving for cupcakes. I didn’t have any particular flavor in mind. I just wanted CUPCAKES! haha So anyway, I checked the pantry for ingredients, then all of a sudden, I forgot that I ran out eggs. I couldn’t embrace the thought of making egg-less cupcakes. Luckily though, I had some egg whites. Got those from separating the whites from the yolks to make Leche Flan. (If anyone wants a recipe of my version of Leche Flan, I’ll be more than happy to post it.) Anyways, here’s the recipe:
Cake batter:
1/2 C milk
egg whites
1 tsp vanilla
1 C all purpose flour
3/4 C white sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp butter (room temperature)
Frosting:
4 C powdered sugar
1/2 C butter, softened
2 tbsp lemon juice
1/8 tsp lemon zest
Preheat oven to 350 degrees Fahrenheit. Bring milk and butter to room temperature. Prepare a cupcake pan with liners. Combine milk and egg whites in a measuring cup. (I didn’t list the amount of egg whites that you need as I only poured the amount of egg whites that would equal to half a cup.) Add in vanilla and mix well. Egg whites/milk mixture may not look smooth but no worries, it shouldn’t ruin your cupcakes.
In a separate bowl,mix flour, sugar, baking powder and salt. Add butter, mixing on low until the entire mixture looks like small moist crumb balls.
Add in half of the milk mixture to the dry ingredients. Mix on low until combined. Scrape the sides of your bowl from time to time. Add in remaining milk mixture. Continue to mix on low until just blended.
Using a cookie scoop, divide batter evenly between cupcake liners. Roughly fill each liner 2/3 full. Bake for 15 minutes or until a toothpick or cake tester comes out clean.
Now for the frosting. In a bowl, cream sugar and butter. Make sure it’s light and fluffy. Scrape the sides of your bowl,add lemon juice and the lemon zest. Mix well, scrape the sides of the bowl. Once your frosting is ready, go ahead and frost your cupcakes the way you want them to look.
myextemporaneousrunes 