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Lemon Sponge Cupcakes w/Berries & Cream




Source of Recipe


Nob Hill - Something Extra


Recipe Introduction


Prep time: 10 minutes,
Cook time: 15 minutes


List of Ingredients




1/3 cup milk
1/4 cup butter, at room temperature
2/3 cup sugar
2 eggs, separated
1 tsp. lemon extract
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
Lightly sweetened whipped cream
Fresh raspberries and blueberries

Recipe



Preheat oven to 350°F and line 10 muffin tins with paper liners. Scald milk and butter together in a small saucepan. Remove from heat and let cool slightly.

Meanwhile, beat together sugar, egg yolks and extract with a whisk. Slowly whisk in milk mixture. Add dry ingredients and mix well. In a separate bowl, beat egg whites until stiff peaks form and gently fold into batter. Spoon into prepared tins and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm, then let cool completely.

To serve, top each with a dollop of whipped cream and a few berries.

Makes 10 cupcakes.

Nutritional Information:
(based on 1 cupcake): 150 calories, 3 g protein, 6 g total fat (3.5 g sat., 0 gn trans), 20 g carbohydrate, 0 g fiber, 16 g sugar, 20 mg cholesterol, 240 mg sodium, 3.5 points