This recipe was fueled by a combination of my insatiable desire for a cupcake from one of Seattle’s many cupcake bakeries (cupcakeries?), and a slim pocketbook that will not allow for unnecessary luxury. I’m an avid reader of Cakespy, and am always seeing beautiful and fantastical cupcakes dance across her blog from bakeries like Cupcake Royale and hello, cupcake. So, armed with a strong will and far too much creative license, this is what I came up with. The cupcakes have a soft, eggy crumb and a subtle lemon flavor. I decided to forgo mountains of buttercream in favor of a tangy cream cheese glaze and a strawberry.
Recipe based loosely on Joy of Cooking‘s Four-Egg Cake. Sometime, I’ll post about my love affair with the Joy of Cooking.
Yield: 9 (You could easily double or triple this. I just live in a two-person household.)
1 1/3 c flour
1 1/4 tsp baking powder
1/4 tsp salt
1 c sugar (I used 1/2 c sugar and 1/2 c Splenda)
1/2 c butter
2 eggs, separated
1 tsp lemon extract
1 tsp lemon juice
1 6 oz. tub plain full-fat yogurt
Preheat oven to 350 F. Sift together flour, baking powder, and salt. Set aside.
Cream butter and sugar together, add egg yolks and lemon juice and extract. Blend until smooth.
Add flour mixture and yogurt to butter mixture, alternating, in thirds. Blend well after each addition.
Whip egg whites until “stiff but not dry.” (I love that direction. I have no idea what it means. I just go for slightly bendy peaks.) Add 1/3 of egg whites to batter and blend in by hand to lighten batter. Gently fold in remaining egg whites.
Divide batter among 9 cupcake papers placed in a muffin tin. If your muffin tin has 12 holes like mine, pour 1/2 inch of water in the 3 empty holes to ensure even baking. Bake cupcakes for 20 minutes, checking after 18.
Cream Cheese Glaze
3 oz. cream cheese
1 tbsp half-n-half
1 c powdered sugar
Beat cream cheese and half-n-half together until smooth. Beat in powdered sugar.