Page 85 - Cupcakes

cupcake cups with paper liners. Set the pans aside.

2. Place the egg whites and cream of tartar in a mediumsize mixing bowl. Beat
with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set
the bowl aside.

3. Place the cake mix, yogurt, oil, egg yolks, lemon juice, and lemon zest in a
large mixing bowl, and with the same beaters used to beat the egg whites (no
need to clean them) blend with an electric mixer on low speed for 30 seconds.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping down
the sides again if needed. The batter should look well blended. Turn the beaten

egg whites out on top of the batter, and with the rubber spatula fold the whites
into the batter until the mixture is light but well combined. Spoon or scoop ⅓
cup batter into each lined cupcake cup, filling it three quarters of the way full.
(You will get between 20 and 22 cupcakes; remove the empty liners, if any.)
Place the pans in the oven.

4. Bake the cupcakes until they are golden and spring back when lightly pressed

with your finger, 20 to 24 minutes. Remove the pans from the oven and place
them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of
the cupcake liners, lift the cupcakes up from the bottoms of the cups using the
end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting.

the CupcakeDoctor says...

Yogurt package sizes seem to be shrinking. Not so long ago, I noticed that
my 8-ounce container had shrunk to 6 ounces. But no matter what size
yogurt you buy, in this recipe you will need ¾ cup. And feel free to use
vanilla instead of lemon yogurt.

5. Prepare the Frosty Lemon Glaze.

6. Drizzle the glaze on the top of each cupcake with a spoon. Let the glaze set