- For the batter
- 4 eggs (separated)
- 2 tablespoons warm water
- 150 grams sugar
- 2 teaspoons Vanilla sugar
- 1 pinch salt
- 1 organic lemon
- 75 grams Pastry flour
- 50 grams cornstarch
- 1 generous pinch Baking powder
- For the topping
- 25 grams cornstarch
- 250 milliliters milk
- 50 grams sugar
- 1 organic lemon (juice and zest)
- 75 grams softened butter
Preheat the oven to 200°C (approximately 400°F). Grease a muffin tin with butter and sprinkle with breadcrumbs (or line with paper baking cups).
For the batter, beat the egg whites until stiff and chill. Whip the egg yolks, water, sugar, vanilla suager, salt and lemon zest until foamy.
Mix the flour, baking powder and cornstarch.
Fold the egg whites into the egg yolk mixture. Sift the flour mixture over the egg mixture and fold together. Spread the batter between the muffin wells. Bake for 10-15 minutes, until golden brown.
Remove from the oven and cook on a wire rack.
For the topping, mix the cornstarch with a little milk. Bring the remaining milk, sugar and lemon zest to a boil. Stir in the cornstarch, bring back up to a boil and mix well. Remove from the heat. Stir in 3 tablespoons of lemon juice. Let cool completely.
Beat the butter until creamy. Gradually stir the lemon mixture into the butter. Spread over the muffins and smooth.
For the garnish, finely zest the lemon and orange. Garnish the cupcakes with the lemon and orange zest. Serve immediately.