You can't help but want to bake something that goes along with the spring weather. This was supposed to be an actual cake, but it's always a good idea to check to see if you have the proper pan you'll need before coming up with a recipe. Oh well, cupcakes are just as adorable. Probably more adorable, right?
The first thing that you'll actually want to do is measure out 1 cup of cake flour, 1/2 cup of powdered sugar, and 1/4 teaspoon salt. Mix them together into a bowl and set them to the side. Then put the whites from 12 eggs into your mixing bowl. Save the yolks for another use!
Along with the 12 egg whites, put 1 teaspoon cream of tartar and 1 1/2 teaspoon vanilla extract into the mixing bowl. Set your mixer to a medium-low setting and mix away.
While you're waiting for that to mix up, zest one lemon.
Keep mixing the egg whites until they are stiff and can form peaks when you pull out the beaters.
Then add in 3/4 cup of white sugar and blend until mixed thoroughly.
Use a spatula to fold the flour and powdered sugar into the egg white mixture. Take a minute to make sure that you know what folding means so that you don't ruin your mixture.
Fold in the zest from the lemon as well.
Then you're going to pour this mixture into a greased or lined muffin pan. Fill each slot completely! This isn't like a normal cake, so it won't rise over the top. Bake them at 325°F for 20 minutes or until golden brown on the tops. This makes approximately 3 dozen cupcakes.
Now it's time to the make the topping. Juice 2 whole lemons into a bowl.
Dice up 1 pound of strawberries.
Pour them into the bowl with the lemon juice and top with 2 tablespoons of sugar. Mix thoroughly.
Top your individual cakes with the strawberry mixture and you're done. This would be super delicious with some fresh made whipped cream. Mmm.
Until next time.